Sweet & Spicy Asian Chicken Wrap

Spicy grilled chicken with fresh veggies in a whole-grain tortilla, with hoisin sauce, plum-guava aioli, and spring mix

By: JUAN CARLOS MAKAFIGUEROA, Signature Chef, Saipin Kumlor, Signature Chef

Prep Time: 30 to 40 minutes plus 4 hours to marinate chicken
Cook Time: 15 to 20 minutes

RECIPE
REVIEWS (0)

Servings:

4 servings; 1 wrap per serving

Ingredients:

Spicy Hoisin Grilled Chicken
1 pound chicken breast, sliced into four thin pieces
1/2 cup hoisin sauce
1 tablespoon harissa spice
1 tablespoon finely chopped garlic

Dressed Carrot and Beet Salad
1/2 cup shredded beets, soaked in water for 30 minutes
4 cups spring mix
1/2 cup matchstick carrots
1/4 cup canola oil

Plum and Guava Aioli*
1/2 fresh plum, pitted and roughly chopped
1/2 cup guava paste
1 teaspoon harissa spice
1 cup mayonnaise
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 teaspoon ground black pepper

Sweet & Spicy Asian Chicken Wrap
1 cup red bell pepper, cut into thin matchsticks
1 cup matchstick carrots
1 cup seedless cucumber, cut into thin matchsticks
1 cup thinly sliced green onion
1/4 cup hoisin sauce
1 teaspoon harissa seasoning
4 (10-inch) warmed flour tortillas
12 ounces Spicy Hoisin Grilled Chicken
4 cups Dressed Carrot and Beet Salad
1/2 cup Plum and Guava Aioli

*See chef tips for leftover suggestions.

Allergens:

Eggs, Gluten, Mustard, Soy, Sulphites, Wheat

Nutritional Information

Directions:

To Prepare Spicy Hoisin Grilled Chicken:

1. In a medium bowl, whisk together the hoisin, harissa, and garlic. Add the chicken and toss to coat evenly. Cover and refrigerate for 4 hours to marinate.

2. Preheat a skillet or grill over medium-high heat. Cook chicken for 3 to 4 minutes per side, or until slightly charred and it reaches a minimal internal temperature of 165 degrees Fahrenheit.

3. Remove from the heat and let it rest for 5 minutes. Then slice it into thin strips.

To Prepare Dressed Carrot and Beet Salad:

1. Drain and pat dry the soaked beets. In a large bowl, combine beets, spring mix, and carrots.

2. Add the oil and toss gently to coat. Cover and chill until ready to use.

To Prepare Plum and Guava Aioli:

1. Place all ingredients in a blender or food processor. Blend until smooth and creamy.

2. Transfer to a covered container and refrigerate until ready to use.

To Assemble Sweet & Spicy Asian Chicken Wrap:

1. Boil 2 cups of water and set a bowl of ice water nearby.

2. Put the bell peppers and carrots in a large bowl, pour the hot water over them for 30 seconds, then drain and place them in the ice water to cool.

3. Remove the vegetables from the water and pat them dry. Combine with the cucumber and onion.

4. In a small bowl, whisk together the hoisin and harissa to make a quick sauce.

5. Layer the following on each tortilla:

– Spread 1 tablespoon harissa hoisin sauce evenly around the tortilla

– 3 ounces of sliced chicken on the bottom third of the tortilla

– 1 cup of vegetables on top of the chicken.

6. Fold in the sides and roll up burrito-style. Cut in half diagonally. Enjoy immediately with 1 cup dressed salad and 2 tablespoons plum and guava aioli on the side!

Chef Tips:

– Use extra aioli as a dip for sweet potato fries, a sandwich spread, or a drizzle for grain bowls.

– In a hurry? Marinate the chicken for just 30 minutes at room temperature for great flavor fast. Do not marinate the chicken for more than 12 hours, or it will become tough.

– Make-Ahead Magic: Cook the chicken up to 2 days ahead and refrigerate. Slice and reheat gently before assembling.

– Lunch Hack: These wraps hold up beautifully for packed lunches—keep the aioli on the side until ready to eat!

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Recipe Tags: Quick & Easy, Chicken, Eggs, Gluten, Mustard, Soy, Sulphites, Wheat, Sandwiches, Winter,

Calories	720
Calories from Fat	330
Total Fat	37g
Sat Fat	7g
Trans Fat	0g
Cholesterol	80mg
Sodium	1010mg
Total Carbohydrate	64g
Fiber	5g
Sugar	23g
Protein	34g