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Hoisin Glazed Chicken In Tortillas

Web20.Chickens's picture
Ingredients
  Boston lettuce leaves 8 Large
  Fresh cilantro leaves 1 Cup (16 tbs)
  Fresh mint leaves 1 Cup (16 tbs)
  Carrots 4 Small
  Tortillas 8 Large (Burrito Style, 10 Inches In Diameter)
  Skinless boneless chicken breasts 2 Pound (2 Large Breasts)
  Asian sesame oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Rice vinegar 1 Tablespoon
  Honey 1 Tablespoon
  Soy sauce 1 Tablespoon
  Hoisin sauce 1 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

1. Rinse and dry the lettuce leaves and stack them on a plate. Rinse and dry the cilantro and mint leaves, and place them in separate bowls. Grate the carrots.
2. Preheat the oven to 400 °F.
3. Arrange the tortillas, overlapping, on a baking sheet and cover with aluminum foil. Cut the chicken into 1/2-inch chunks.
4. Heat the sesame oil in a 9-inch skillet over medium heat. Saute the chicken, stirring continuously with a slotted spoon, just until it stiffens, 1 minute. Put the tortillas in the oven.
5. Add the garlic, vinegar, honey, soy sauce, and hoisin sauce to the skillet and bring to a simmer. Cook until the chicken is cooked through, 2 minutes. Push the chicken to one side of the skillet, and set the half of the skillet with the liquid over medium-high heat. Boil the liquid away until it reduces to a glaze, about 30 seconds (keep your eye on this because it can burn quickly). When the liquid looks syrupy, remove the skillet from the heat and combine the reduced sauce with the chicken; season to taste with salt and pepper.
6. To assemble the tortillas, center a leaf of lettuce in the middle of each tortilla. Top with chicken, grated carrot, and mint and cilantro leaves. Roll up and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Party
Servings: 
8

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