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Grilled Vietnamese-Inspired Hoisin Chicken Wraps
with Mint-Cucumber Salsa, Spicy Mayo and Peanuts
In this fusion of flavours, sticky, hoisin-glazed chicken are thinly sliced before getting stuffed in tortillas. The refreshing cucumber-mint salsa brightens and lightens, while the creamy spicy mayo adds some heat to every mouthwatering bite!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
4 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
56 g
Baby Spinach
66 g
Mini Cucumber
2 unit(s)
Green Onion
1 unit(s)
Lime
7 g
Mint
2 tbsp
Spicy Mayo
(Contains Egg, Mustard)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat)
28 g
Peanuts, chopped
(Contains Peanuts)
1 tbsp
Moo Shu Spice Blend
(Contains Wheat, Soy)
85 g
Carrot
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Lightly oil the grill.Preheat the grill to 400°F over medium heat. Zest, then juice lime. Cut cucumber into 1/4-inch pieces. Thinly slice green onions. Pick mint leaves from stems, then roughly chop 2 tsp (4 tsp).Roughly chop spinach.Peel, then coarsely grate half the carrot (whole carrot for 4 ppl).
Pat chicken dry with paper towels. Season with Moo Shu Spice Blend, salt and pepper. Combine half the hoisin sauce and 1/2 tbsp (1 tbsp) oil in a large bowl. Add chicken, then flip to coat. Set aside to marinate.Add half the lime juice and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with a pinch of salt, then whisk until sugar dissolves. Add mint, cucumbers and a quarter of the green onions. Toss to combine. Set aside.
Add chicken to the grill. Close lid and grill, flipping once, until cooked through, 4-5 min per side.**
Meanwhile, wrap tortillas in foil. (NOTE: For 4 ppl, make 2 packets with 6 tortillas in each.) You can skip this step if you don't want to warm tortillas. When chicken is halfway done, place tortilla packet on the grill next to chicken. Grill, flipping once, until warmed through, 2-3 min per side. Remove from the grill and set aside.
Add lime zest, remaining lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to another large bowl. Season with salt and pepper, to taste, then whisk until sugar dissolves.Add spinach, carrots and remaining green onions. Toss to combine.
Thinly slice chicken. Divide spinach mixture and chicken between tortillas. Drizzle with spicy mayo and remaining hoisin sauce. Spoon salsa over top. Sprinkle with peanuts, then roughly tear any remaining mint over top, if desired.
