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.


2 pounds boneless chicken breast or thighs
8 ounces hoisin sauce
1/4 cup toasted sesame oil
1/2 cup soy sauce
1/4 cup rice wine vinegar
4 tablespoons dark brown sugar
1/2 cup ketchup
1/3 cup dry sherry
1 tablespoon fresh ginger minced finely
5 large cloves garlic minced
1 teaspoon salt
2 teaspoons Chinese five spice
1 package rice paper wraps
1/2 cup thinly sliced carrots
1/2 cup bean sprouts
1/2 cup napa cabbage shredded
Dipping sauce:
1/2 cup Soy sauce
1 tablespoon hoisin sauce
1/4 teaspoon fresh ginger minced
1/4 teaspoon Chinese five spice
2 tablespoons sesame oil


  1. Preheat oven to 400F.
  2. Combine all wet ingrediants with spices and herbs and other dry ingrediants (does not include the vegetables)
  3. 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.
  4. Marinate chicken a minimum of 1-2 hours but it is much better if you can let it go overnight.
  5. 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.
  6. 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.
  7. 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.



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