Hoisin Wraps Food

HOISIN PORK WRAPS

Steps:

• Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 4 or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender., Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving., Shred meat with 2 forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.

HOISIN WRAPS

Steps:

• Heat the grill to high. Mix the turkey or chicken with half of the hoisin sauce so that it's coated, then spread out onto an ovenproof dish and grill until sizzling. Warm the tortillas under the grill or according to pack instructions.
• Spread the tortillas with the rest of the hoisin sauce, then use to wrap up the turkey or chicken with the cucumber, onions and watercress. Cut in half and enjoy while still warm.

HOISIN CHICKEN WRAPS

Steps:

• In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. , Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces. Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.

HOISIN CHICKEN WRAPS

Steps:

• Thinly slice the chicken and place on a lightly oiled, foil lined tray.
• Grill for 3-4 minutes on each side under moderate heat until cooked through.
• Cut the celery, green onions and cucumber into 2 inch lengths, then cut them lengthways into fine shreds.
• Grate the carrot.
• Spread the hoisin sauce over the tortillas to within 1 inch of the edge.
• Arrange the chicken slices down the centre and sprinkle with the sesame seeds and prepared vegetables.
• Roll up tortillas and serve.

HOISIN CHICKEN LETTUCE WRAPS

Steps:

• To make the sauce, mix the hoisin, vinegar, black bean/garlic sauce, ginger and Sriracha sauce - taste the sauce and tweak it to your taste.
• At medium high heat, cook the ground chicken of choice until cooked, breaking it up as it cooks. Drain off any remaining liquid / fat.
• Add the chopped onion and after chestnuts and sauce to the pan and cook until onions are translucent. Add the chopped green onion now if you want them cooked or add them off the heat if you like them raw.
• Add ground black pepper to taste.
• Let the mixture cool to the touch. Scoop the mixture into lettuce leaves. Enjoy!

LETTUCE WRAPS WITH HOISON-MUSTARD TOFU

Steps:

• Tofu: Heat a cast iron or heavy bottomed nonstick skillet over medium heat. Spray with a little non stick cooking spray and add the tofu. "Dry fry" for about 10 minutes carefully flipping about halfway through. Add the soy sauce and toss to coat.
• Sauce: Heat another pan over medium heat. Add the sesame oil and saute the red bell pepper, onion, garlic, ginger, and red pepper flakes for about 10 minutes.
• Once the veggies are soft and browned add the mirin and let cook for 3 minutes.
• Add the hoison & mustard and cook for another minute.
• Assemble: Add the tofu to the sauce and toss to coat. Spoon mixture into lettuce leaves and serve immediately. Enjoy!

HOISIN GLAZED CHICKEN WRAPS

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add chicken and garlic and saute 2 minutes. Add green onions and saute until chicken is cooked through and no longer pink. Stir in 2 tablespoons hoisin sauce. Remove from heat.
• Wrap tortillas in paper towels and heat in microwave on high 1 minute. (Or heat each tortilla in dry skillet over medium heat 1 minute per side.).
• Brush each warm tortilla lightly with some of remaining hoisin sauce. Sprinkle lettuce and cilantro over hoisin. Spoon chicken mixture in center of tortillas, dividing equally. Roll up and serve.

HOISIN PORK LETTUCE WRAPS

Steps:

• Heat oil in large wok or skillet.
• Cook pork over medium-high heat until pork is opaque.
• Add mushrooms and cook until they begin to turn golden.
• Add garlic, ginger, red pepper, water chestnuts, green onions, salt and pepper. Cook for 1 minute.
• Add hoisin and toss to coat.
• Transfer to platter and serve with lettuce leaves.
• To eat, simply fill leaves with pork mixture, and enjoy!

HOISIN CHICKEN LETTUCE WRAPS

Steps:

• Place chicken in single layer in large saucepan and add enough water to cover by 1/2-inch. Bring to a boil, reduce heat to simmer, cover, and poach 12 to 15 minutes or until chicken is no longer pink inside. Drain and set aside to cool.
• Place slaw mix in large bowl.
• Add bean sprouts, scallion, peanuts, hoisin sauce, ginger and hot sauce.
• Chop cooled chicken or shred to make about 2 cups and add to slaw mixture. Toss to combine well.
• To serve, place lettuce leaves on platter or individual dishes and divide chicken mixture evenly among lettuce leaves, about 1/3 cup per leaf.
• Or, allow guests to make their own lettuce wraps!
• Fold sides over and roll up from stem end.
• 4 servings.