Asian-Style Chicken Wraps |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Very simple recipe from Everyday Food June 2005. You can use leftover chicken in this, too. Ingredients:
1 (2 1/2 lb) cooked chicken |
8 crepes (4.5 ounce package) |
2/3 cup hoisin sauce |
6 scallions, slivered lengthwise and then cut into 3 inch lengths |
Directions:
1. Preheat oven to 400°.
2. Place chicken on a baking sheet; cook until skin is very dark and crispy, 20 to 25 minutes. Transfer to a cutting board.
3. When cool enough to handle, cut breast meat (with skin) from bone, and slice thinly across the grain; pull bones from legs, and shred meat and skin.
4. Stack crêpes on a microwave-safe plate, and cover with a paper towel; microwave just until warm and pliable, 15 to 25 seconds.
5. Divide sauce, scallions, and chicken evenly among the crepes. Roll up and eat.
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