Peking Chicken Or Lamb Wrap

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup honey
• 1 tablespoon gingerroot, grated
• 4 cloves garlic, minced
• 1/2 teaspoon sambal oelek or 1/2 teaspoon chili paste
• 2 lbs boneless skinless chicken breast halves or 2 lbs lamb loin or 2 lbs lamb tenderloin
• 1 tablespoon sesame oil, divided
• 8 8-inch flour tortillas
• 1 cup sliced green onion

Recipe

• 1 mix hoisin sauce, soy sauce, rice vinegar, honey, grated gingerroot, minced garlic and chili paste in a medium bowl.
• 2 reserve 1 cup hoisin sauce mixture; set aside.
• 3 cut chicken or lamb into thin slices.
• 4 add chicken or lamb to the remaining sauce mixture in bowl, and stir well.
• 5 cover and marinate in the refrigerator up to 8 hours and at least 2 hours, stirring occasionally.
• 6 remove chicken or lamb from bowl; discard marinade.
• 7 coat a large nonstick skillet with some olive oil and place over medium heat until hot.
• 8 add half of the chicken or lamb, being careful not to crowd pan so chicken or lamb doesn't stew but actually sears and cook 5 minutes or until done.
• 9 remove chicken or lamb from skillet, and set aside.
• 10 repeat with remaining chicken or lamb (you may need to wash up your pan between searing).
• 11 warm tortillas according to package directions.
• 12 spread 2 tablespoons of reserved hoisin sauce mixture down the center of each tortilla.
• 13 arrange 1/8 of chicken or lamb slices and 2 tablespoons green onion slices down the center of each tortilla.
• 14 roll up and enjoy!