Wednesday 15 July 2015

Hoisin Chicken Wraps with Sweetcorn + Cucumber Salsa.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

These photos were taken in January.

When there was snow outside and pots of spicy chicken soup bubbling away on the cooker.
On a Sunday afternoon, I made these hoisin chicken wraps for lunch. We'd had crispy buckwheat waffles with maple syrup for breakfast and I fancied something a little different for lunch.
This is what I love about writing a blog. All these memories that I have to look back on and be grateful for. 
Anyway, onto these wraps. They are the perfect summer meal, and I think they'll be a great Iftar for you guys tonight. 
Chicken is marinaded in a host of things, hoisin garlic sauce among them. I've never really tried hoisin sauce before. I thought it would be spicy but it was actually quite mild. The marinaded chicken is cooked until golden and crispy, then wrapped up in soft tortillas with a chopped cucumber sweetcorn salsa and a drizzle of a soy dressing thing.
I know you guys, like me, cannot resist a good wrap so I hope you'll give this one a go too.

Wraps, previously: Moroccan lamb burger oneschicken twister onesperi peri chicken onescheesy chicken tandoori ones.

A Simple List of Ingredients:
For the Hoisin Chicken Wraps:
1. Boneless Chicken Breast Cubes
2. Ginger
3. Hoisin Garlic Sauce
4. Cornflour
5. Bicarbonate of Soda
6. Water
7. Salt and Pepper
8. Chilli Garlic Sauce
9. Vegetable Oil
10. Flour Tortillas

For the Sweetcorn + Cucumber Salsa:
1. Cucumber
2. Tomatoes
3. Jalapeno
4. Tinned Sweetcorn
5. Honey
6. Balsamic Vinegar
7. Toasted Sesame Oil
8. Salt and Pepper

For the Hoisin Dressing:
1. Hoisin Garlic Sauce
2. Honey
3. Soy Sauce
4. Balsamic Vinegar

Bismillah, let's begin!

First job, marinade the chicken. Place 1 pound Boneless Chicken Breast, cubed into a bowl.

Finely dice up 2 teaspoons Ginger. If you want to use crushed ginger, you can. About 1/2 teaspoon would do the job.

Throw in the ginger.

Next, the hoisin garlic sauce. This is the one I used but you could use any you like.

Add 5 tablespoons Hoisin Sauce to the chicken.

Along with 1 teaspoon Cornflour.

And, 1/4 teaspoon Bicarbonate of Soda.

Add Salt, to taste.

Pour in 25ml (2 tablespoons) Water.

Finally, 3 tablespoons Chilli Garlic Sauce. This is completely optional but if you like things spicy, add it in.

Give everything a good stir.

Cover with foil and leave to marinade for about 30 minutes. Longer, if you want.

Whilst you make the cucumber sweetcorn salsa!

Take 1/2 Cucumber and slice it through the middle.

We are going to deseed the cucumber.

Take a spoon and scoop out the seeds.

Until you're left with this.

Give the cukes a fine dice and throw them into a bowl.

Along with 2 Tomatoes, diced.

And, 1 Jalapeno, finely chopped. Take the seeds out if you don't like the heat.

Next, sweetcorn! I used tinned because I love it and could literally eat it out of the can with a spoon for dinner. Yum.

Throw in 170 grams Tinned Sweetcorn, or to taste.

Now, in goes 2 teaspoons Balsamic Vinegar.

1/2 teaspoon Toasted Sesame Oil. Only this much because this stuff is very strong and can overpower in an instant.

And, a little natural sweetness from honey.

Add in 1/2 teaspoon Honey

Season well with Salt and Pepper, to taste.

Give everything a good stir. Oooh, if you like fresh herbs, feel free to add some chopped fresh coriander too.
Just a thought.

Now, a quick soy hoisin dressing to drizzle over our chicken.

Take 2 tablespoons Hoisin Garlic Sauce.

Add 1/4 teaspoon Honey.

1 tablespoon Soy Sauce

And, 1 teaspoon Balsamic Vinegar.

Give it a quick stir and set aside.

By now, the chicken is ready.

Heat up a few tablespoons Vegetable Oil in a large frying pan.

Cook the chicken pieces in batches.

Cook until golden brown and cooked through. This won't take long at all especially if the cubes are small. 
If you want a crispy crust like mine, do not overcrowd the pan.

Heat up 4 Flour Tortillas and get ready to wrap!

You can make these however you like but here's how I did mine. Onto a warm tortilla, I placed a few pieces of chicken.

Spooned over a little salsa.

Drizzled over a little dressing.

And, tightly wrapped the whole thing up. Guys, I have absolutely no technique when wrapping up wraps. It's just a case of trying to keep everything in. 
I do find though that homemade tortillas are way stronger, if that makes sense, than shop ones.

Anyway, after that ramble, it's time to slice.

Can I just say that I was so shocked by how well these cut? Usually when I'm taking photos, things decide to collapse.

But alhamdulillah for the times when they don't. And, even when they do, it doesn't really matter because everything is still delicious!

Full Written Recipe:

Hoisin Chicken Wraps with Sweetcorn + Cucumber Salsa.

Prep Time: About 30 minutes with marinating time.
Cook Time: About 20 minutes.
Serves: Makes about 4 wraps.

For the Hoisin Chicken
1 pound Boneless Chicken Breast, cut into cubes
2 teaspoons Ginger, finely diced
5 tablespoons Hoisin Garlic Sauce
1 teaspoon Cornflour
¼ teaspoon Bicarbonate of Soda
Salt, to taste
25ml (2 tablespoons) Water
3 tablespoons Chilli Garlic Sauce, or to taste
Few tablespoons Vegetable Oil

For the Sweetcorn + Cucumber Salsa
½ Cucumber, deseeded and finely diced
2 Tomatoes, finely diced
1 Jalapeno, finely chopped
170 grams Tinned Sweetcorn
2 teaspoons Balsamic Vinegar
½ teaspoon Toasted Sesame Oil
½ teaspoon Honey
Salt and Pepper, to taste

For the Hoisin Dressing
2 tablespoons Hoisin Garlic Sauce
¼ teaspoon Honey
1 tablespoon Soy Sauce
1 teaspoon Balsamic Vinegar

To Assemble
4 Flour Tortillas, warm


For the hoisin chicken, place the chicken, ginger, hoisin garlic sauce, cornflour, bicarbonate of soda, salt, water and chilli garlic into a mixing bowl. Mix well and leave to marinade for at least 30 minutes.

To cook, heat up the vegetable oil in a frying pan. Fry the chicken in batches, in a single layer, until golden and cooked through.

For the salsa, stir all the ingredients together.

For the dipping sauce, stir all the ingredients together.

To assemble the wraps, fill warm tortillas with the chicken and salsa. Pour over a little dipping sauce and wrap up. Enjoy!

{Adapted from The Dumpling Sisters}

This Time One Year Ago:
Chocolate Chip Cookies 2 - filled with two types of brown sugar and plenty of chocolate chunks!

This Time Two Years Ago:
Chicken Kathi Rolls - buttery parathas filled with chaat masala chicken and a zingy green chutney.

Keep me in your duas, please, and enjoy your hoisin chicken wraps,


Spice Enthusiast
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.