Hoisin Chicken Wraps

Total Time

Prep: 25 min. + marinating Cook: 10 min.


6 servings

Updated: Dec. 29, 2023
My recipe was inspired by Vietnamese pork banh mi—particularly the fresh carrot, cucumber and radish topping. It has so much fresh flavor, color and crunch! This wrap is wonderful for a quick lunch or easy dinner. —Debbie Glasscock, Conway, Arkansas


  • 1/3 cup hoisin sauce
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons brown sugar, divided
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • 6 chicken tenderloins (about 3/4 pound)
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon Sriracha chili sauce, divided
  • 1 cup julienned carrots
  • 1 cup julienned radishes
  • 1 tablespoon canola oil
  • 1/2 cup mayonnaise
  • 1 teaspoon honey
  • 6 flour tortillas (10 inches), warmed
  • 4 miniature cucumbers, cut into thin ribbons
  • Fresh mint or basil leaves


  1. In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes.
  2. Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces.
    Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts

1 wrap: 460 calories, 22g fat (4g saturated fat), 29mg cholesterol, 828mg sodium, 46g carbohydrate (11g sugars, 4g fiber), 20g protein.