Grilled Vietnamese-Inspired Hoisin Chicken Wraps
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Grilled Vietnamese-Inspired Hoisin Chicken Wraps

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!

Tags:
Spicy
Allergens:
Soy
Sesame
Mustard
Egg
Sulphites
Wheat
Peanuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 piece

Chicken Breasts

4 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

56 g

Baby Spinach

66 g

Mini Cucumber

2 piece

Green Onion

1 piece

Lime

7 g

Mint

2 tbsp

Spicy Mayo

(Contains Egg, Mustard)

6 piece

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*

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Nutrition Values

Calories800 kcal
Fat29 g
Saturated Fat5 g
Carbohydrate81 g
Sugar17 g
Dietary Fiber7 g
Protein54 g
Cholesterol136 mg
Sodium1300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Paper Towel
Zester
Box Grater
Peeler
Measuring Spoons
Whisk
Medium Bowl
Aluminum Foil

Instructions

Prep
1

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).

Make mint-cucumber salsa and marinate chicken
2

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.

Grill chicken
3

Add chicken to the grill. Close lid and grill, flipping once, until cooked through, 4-5 min per side.**

Warm tortillas
4

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.

Dress spinach and carrots
5

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.

Finish and serve
6

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.

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