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Prep Time: 480 Minutes Cook Time: 20 Minutes |
Ready In: 500 Minutes Servings: 8 |
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prep time includes marinading Ingredients:
1 cup hoisin sauce |
1/4 cup low sodium soy sauce |
1/4 cup rice vinegar |
1/4 cup honey |
1 tablespoon grated peeled gingerroot |
4 garlic cloves, minced |
2 lbs boneless skinless chicken breast halves |
1 tablespoon dark sesame oil, divided |
8 (8 inch) flour tortillas |
1 cup sliced green onion |
Directions:
1. Combine first 6 ingredients in a medium bowl; stir well.
2. Reserve 1 cup hoisin sauce mixture; set aside.
3. Cut chicken diagonally across the grain into thin slices.
4. Add chicken to the remaining sauce mixture in bowl and stir well.
5. Cover and marinate in refrigerator up to 8 hours, stirring occasionally.
6. Remove chicken from bowl; discard marinade.
7. Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot.
8. Add half of chicken; cook 5 minutes or until done.
9. Remove chicken and set aside.
10. Repeat procedure with remaining oil and chicken.
11. Warm tortillas.
12. Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
13. Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.
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