Crunchy Asian Hoisin Chicken Wraps

  • Author: The Kitchen Whisperer

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  • 2 cups cooked brown rice (I cooked mine in chicken stock), warmed
  • 2 boneless, skinless chicken breasts cut into small chunks (about 1” long by 1/2” wide)
  • 23 tablespoon sesame oil
  • 2 cups sliced cremini mushrooms
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 cup Hoisin sauce
  • 2 teaspoon rice vinegar
  • 2 1/2 cups shredded cabbage
  • 3/4 cup grated carrots
  • 1 cup minced water chestnuts
  • 4 scallions, chopped (white and green parts)
  • 1/2 cup crunchy Asian noodles
  • 6 10“ round tortillas, warmed


  1. Place a medium stainless skillet (not nonstick) over medium heat.
  2. Add in the sesame oil and heat for about 30 seconds.
  3. Add in the ginger and garlic and cook for about 30 seconds.
  4. Add the chicken, stir and cook for ~3-4 minutes per side or until the chicken is just about done.
  5. Add the mushrooms, water chestnuts and cook for about 2 minutes, stirring around.
  6. Add in the rice vinegar and Hoisin and stir to coat the chicken.
  7. Test the chicken to ensure it’s at 165F, cooked all the way through.
  8. Remove the skillet from the heat.
  9. Place a tortilla flat and scoop up about a 1/3 cup of rice laying placing it just below the center and spreading it out into a 1-2” strip leaving a 1” edge on the side.
  10. Add some of the cabbage and carrots.
  11. Top with a 1/2-3/4 cup of the chicken mixture and spread over top of the rice.
  12. Garnish with a sprinkling of the crunch Asian noodles.
  13. Fold the bottom edge up and over the filling.
  14. Fold the opposite sides in and over the filling.
  15. Roll up the wrap from the bottom.
  16. To cut, turn the wrap 45 degrees and cut on an angle (I find using a serrated knife easiest).
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