Peking Chicken Roll-Ups - Love That Spice


8 (8 inch) flour tortillas - can substitute Boston lettuce for lower fat and calories

2 tablespoons honey

2 tablespoons low-sodium soy sauce

1 tablespoon peeled and grated fresh ginger

1/8 teaspoon ground cayenne pepper 

2 garlic cloves, crushed with garlic press

4 skinless, boneless chicken thighs (pound to 1 inch thick)

3 teaspoons olive oil

1/4 cup hoisin sauce

1/2 English (seedless) cucumber, cut into 2 by 1/4-inch matchsticks

2 green onions, thinly sliced


In a skillet over medium-high heat, add oil

Add chicken to skillet and pan sear 5 to 7 minutes, flip over and brush chicken (cooked side) with honey mixture

Cook 5 to 7 minutes longer, flip and brush with honey mixture

Remove from heat but let the chicken rest in the skillet as it caramelizes from the sauce

Transfer the chicken to the cutting board and thinly slice

Warm the tortillas in a dry skillet one by one and keep warm

Spread hoisin sauce on one side of the tortilla shell, top with chicken, cucumber and green onions....roll up and eat!


*If you are using Boston lettuce, follow the same preparation.




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