You are here: Home » Recipes » Asian Chicken Wraps Asian Chicken Wraps Yield servings Chicken is marinated in a spicy Asian-style sauce, baked, rolled in rice paper wrappers and served with a hoisin-flavored dipping sauce. PrintEmail Ingredients 2 pounds boneless chicken breast or thighs8 ounces hoisin sauce1/4 cup toasted sesame oil1/2 cup soy sauce1/4 cup rice wine vinegar4 tablespoons dark brown sugar1/2 cup ketchup1/3 cup dry sherry1 tablespoon fresh ginger minced finely5 large cloves garlic minced1 teaspoon salt2 teaspoons Chinese five spice1 package rice paper wraps1/2 cup thinly sliced carrots1/2 cup bean sprouts1/2 cup napa cabbage shreddedDipping sauce:1/2 cup Soy sauce1 tablespoon hoisin sauce1/4 teaspoon fresh ginger minced1/4 teaspoon Chinese five spice2 tablespoons sesame oil Instructions Preheat oven to 400F. Combine all wet ingrediants with spices and herbs and other dry ingrediants (does not include the vegetables) Cut chicken into 2 inch pieces to allow marinade to soak better into the chicken. Add chicken to a gallon sized ziplock bag. Pour marinade mixture over the chicken. Close the bag and shake the mixtute through the chicken to ensure all pieces are covered. Marinate chicken a minimum of 1-2 hours but it is much better if you can let it go overnight. Remove chicken from the marinade and place in a 9 x 13 baking pan. Cover with foil and bake for 30 minutes. Uncover chicken and bake until chicken is cooked through and no longer pink. To make dipping sauce combine soy sauce, hoisin sause, sesame oil and seasonings in a small bowl. Pour into a dipping bowl and serve along side of rolls. In a bowl combine carrots, napa cabbage and bean sprouts. Cut the chicken into fine strips or shred. Roll the chicken and vegtables in rice paper ( the amount depends on the size of the rice papers). Cut the rolls in half and serve with dipping sauce.