These hoisin wraps are my speedy weekday version of the traditional Chinese pancakes with Peking duck. While I love the original version, it’s not really practical for a weeknight dinner, because it requires more time and effort than most weekdays provide. These hoisin wraps are a great solution: they combine the delicious sweet flavor of the hoisin sauce with the nuttiness of the sesame oil, the crunchy, fresh spring onions and grilled chicken. The wraps are made with ingredients you either already have or can easily buy in most supermarkets. If you have some leftover grilled chicken, it’s really more a matter of assembling than truly cooking and because these wraps are also delicious eaten cold, they make a perfect quick summer meal. You can wrap them in foil and take the wraps with you for picnics or in lunchboxes, or you can serve them hot with some extra hoisin sauce on the side.
200g cooked turkey or chicken, cut into strips
4 tablespoons hoisin sauce
2 flour tortillas
¼ cucumber, deseeded and shredded
4 spring onions, trimmed and finely shredded
good handful watercress
Heat the grill to high. Mix the turkey or chicken with half of the hoisin sauce so that it’s coated, then spread out onto an ovenproof dish and grill until sizzling. Warm the tortillas under the grill or according to pack instructions.
Spread the tortillas with the rest of the hoisin sauce, then use to wrap up the turkey or chicken with the cucumber, onions and watercress. Cut in half and enjoy hoisin wraps while still warm.