Hoisin chicken wraps with quick pickled cucumber
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Dan Jones
Hoisin chicken wraps with quick pickled cucumber
This is a delicious dig-in dinner. If you want something more hearty, serve the chicken with egg-fried rice instead of the wraps
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
557Kcal
Fat
13gr
Saturates
4gr
Carbs
56gr
Sugars
8gr
Fibre
5gr
Protein
42gr
Salt
2.4gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 1 tbsp sesame oil
- 8 skinless and boneless chicken thigh fillets
- 1 cucumber, halved lengthways, deseeded and cut into half moons
- 2 tbsp rice wine vinegar or white wine vinegar
- ½ tsp caster sugar
- 4 tbsp hoisin sauce, plus extra to serve (optional)
- 1 tbsp soy sauce
- 8 soft tortilla wraps
- 4-6 spring onions, cut into matchsticks
Step by step
Get ahead
Save time and use leftover roast chicken
- Heat the oil in a large nonstick pan. Season the chicken thighs then brown, in batches if needed, for 2-3 minutes on each side until golden. Nestle all the chicken back into the pan; pour in 100ml water, put a lid on the pan and simmer for 5-6 minutes until cooked.
- Meanwhile mix together the cucumber with the vinegar, sugar and a pinch of salt. Set aside to pickle.
-
Once the chicken is cooked, shred the meat with two forks. Discard the liquid in the pan; return the chicken and add the hoisin and soy sauce. Heat until bubbling, stirring. Heat the wraps; serve with the chicken, cucumber and spring onions.TipBulk it up
Serve the hoisin chicken with egg-fried rice instead of wraps
Slim down
Use 4 chicken breasts, diced, instead of thighs
