Chicken Wraps

We enjoy roast chicken but often end up with leftover meat that isn’t quite enough for a full meal. I discovered that if you end up with about two to three cups of shredded chicken, you could come up with a fun lunch or a light dinner paired with a salad.

Chicken Wraps

2-3 cups cooked, shredded chicken
3 tablespoons hoisin sauce
2 cups finely shredded Napa cabbage
1/2 cup thinly sliced red radishes
6-8 small-sized flour tortillas
2 green onions, finely sliced
Toasted sesame seeds

Mix the chicken with the hoisin sauce. Saute briefly in a skillet with the cabbage until the cabbage is slightly wilted with a bit of crisp left. Remove from heat and stir in the radishes and onions to taste.

Heat the tortillas to warm and pliable. Place a spoonful in each tortilla, sprinkle with the sesame seeds and serve.

As you can see, this is a versatile recipe and there are no mistakes in changing around or adding more ingredients.

Easy Chicken Wraps

When the weather is warm, you don’t want to add more warmth to the kitchen when it is time to prepare a meal. I try to think ahead so when I boil a chicken for soup or another dish, I put in two chickens and save the second one for making either chicken salad sandwiches or, even easier, Chicken Wraps. I think that the rise in popularity in the various flour tortillas on the market has been a lifesaver to harried mothers trying to find a last-minute lunch or dinner for their family. And, if you remember to bone that second chicken you had the foresight to cook, you should have several bags of shredded chicken in the freezer ready for your inspiration.

Easy Chicken Wraps

2-3 cups of cooked, shredded chicken (add more or less depending on how many servings.
1/4 cup Hoisin Sauce (Easily found in the Asian section of the grocery store)
1 tablespoon of soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon white or black pepper
Chopped green onions to taste
Shredded cabbage, lettuce or spinach

Place the chicken, Hoisin Sauce, Soy sauce and seasonings in a bowl and toss to mix. Microwave for about a minute and  a half just to heat through.

Place a spoonful of the chicken mixture on your flour tortilla of choice, keeping it just off center from the middle. Add the shredded vegetable of choice or have all three available. Sprinkle with the chopped green onions, roll up the tortilla to enclose the filling, and serve.