Best 6 Peking Style Chicken Wraps Recipes

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**An Explosion of Flavors: Peking-Style Chicken Wraps - A Culinary Journey to Beijing's Streets**

Embark on a culinary adventure to the bustling streets of Beijing and discover the tantalizing flavors of Peking-style chicken wraps. These wraps, also known as jidan juan, are an iconic street food that embodies the vibrant essence of Beijing's cuisine. Crispy Peking duck, tender chicken, and an array of aromatic vegetables are artfully wrapped in a delicate wheat tortilla, creating a symphony of textures and flavors that will delight your taste buds.

Indulge in the authentic Peking-style chicken wrap recipe, featuring succulent chicken marinated in a blend of soy sauce, oyster sauce, and Chinese five-spice powder, then pan-fried to perfection. Accompany the chicken with julienned cucumber, scallions, and a sweet and tangy hoisin sauce, all enveloped in a soft tortilla. For a vegetarian twist, try the tofu and vegetable wrap, where crispy tofu takes center stage, complemented by a medley of colorful vegetables and a flavorful peanut sauce.

If you're craving something unique, explore the Peking-style chicken wrap with avocado and mango salsa. This wrap combines the classic Peking chicken with the vibrant flavors of avocado, mango, red onion, and cilantro, creating a refreshing and tropical twist on the traditional dish. And for those with a sweet tooth, the Peking-style chicken wrap with honey sesame sauce is a must-try. Drizzle the tender chicken and vegetables with a luscious honey sesame sauce, adding a touch of sweetness and nuttiness to balance the savory ingredients.

No matter your preference, these Peking-style chicken wrap recipes offer a delightful fusion of textures, flavors, and aromas that will transport you to the vibrant streets of Beijing. Gather your ingredients, heat up your cooking pans, and prepare to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PEKING CHICKEN OR PORK WRAP



Peking Chicken or Pork Wrap image

Big peking duck fan here - this peking chicken isn't quite the same but, nevertheless, makes a great sandwich and does satisfy the craving.

Provided by evelynathens

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup hoisin sauce
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup honey
1 tablespoon gingerroot, grated
4 cloves garlic, minced
1/2 teaspoon sambal oelek or 1/2 teaspoon chili paste
2 lbs pork loin or 2 lbs pork tenderloin
1 tablespoon sesame oil, divided
8 8-inch flour tortillas
1 cup sliced green onion

Steps:

  • Mix hoisin sauce, soy sauce, rice vinegar, honey, grated gingerroot, minced garlic and chili paste in a medium bowl.
  • Reserve 1 cup hoisin sauce mixture; set aside.
  • Cut chicken or pork into thin slices.
  • Add chicken or pork to the remaining sauce mixture in bowl, and stir well.
  • Cover and marinate in the refrigerator up to 8 hours and at least 2 hours, stirring occasionally.
  • Remove chicken or pork from bowl; discard marinade.
  • Coat a large nonstick skillet with some olive oil and place over medium heat until hot.
  • Add half of the chicken or pork, being careful not to crowd pan so chicken or pork doesn't stew but actually sears and cook 5 minutes or until done.
  • Remove chicken or pork from skillet, and set aside.
  • Repeat with remaining chicken or pork (you may need to wash up your pan between searing).
  • Warm tortillas according to package directions.
  • Spread 2 tablespoons of reserved hoisin sauce mixture down the center of each tortilla.
  • Arrange 1/8 of chicken or pork slices and 2 tablespoons green onion slices down the center of each tortilla.
  • Roll up and enjoy!

PEKING CHICKEN WRAPS



Peking Chicken Wraps image

Try your hand at this takeout favorite at home. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h5m

Yield 6

Number Of Ingredients 11

1/2 cup uncooked brown rice
2 teaspoons dark sesame oil
4 green onions, sliced
1/4 lb snow peas, trimmed
1 cup finely shredded cabbage
1 cup shredded carrot
2 tablespoons unseasoned rice vinegar
2 teaspoons grated gingerroot
6 whole wheat tortillas (10- to 12-inch diameter)
6 tablespoons hoisin sauce
2 cup shredded cooked chicken breast

Steps:

  • Cook rice according to package directions; set aside.
  • Meanwhile, in medium nonstick skillet, heat oil over medium-high heat. Add green onions; cook and stir 1 minute or until wilted. Stir green onions into cooked rice.
  • Fill 2-quart saucepan half full of water; heat to boiling. Add snow peas and cook 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In medium bowl, stir together snow peas, cabbage, carrot, rice vinegar and gingerroot.
  • To assemble wraps, lay tortillas on work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1 inch from edge. Divide rice and vegetable mixtures evenly over chicken. Fold over bottom edge of each tortilla to cover filling. Fold sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 40 mg, Fiber 8 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 4 g, TransFat 0 g

PEKING CHICKEN



Peking Chicken image

Make and share this Peking Chicken recipe from Food.com.

Provided by Ashley U

Categories     Chicken

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup hoisin sauce
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1/4 cup honey
1 tablespoon grated peeled gingerroot
4 garlic cloves, minced
2 lbs boneless skinless chicken breast halves
1 tablespoon dark sesame oil, divided
8 (8 inch) flour tortillas
1 cup sliced green onion

Steps:

  • Combine first 6 ingredients in a medium bowl; stir well.
  • Reserve 1 cup hoisin sauce mixture; set aside.
  • Cut chicken diagonally across the grain into thin slices.
  • Add chicken to the remaining sauce mixture in bowl and stir well.
  • Cover and marinate in refrigerator up to 8 hours, stirring occasionally.
  • Remove chicken from bowl; discard marinade.
  • Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot.
  • Add half of chicken; cook 5 minutes or until done.
  • Remove chicken and set aside.
  • Repeat procedure with remaining oil and chicken.
  • Warm tortillas.
  • Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
  • Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.

PEKING STYLE CHICKEN



Peking Style Chicken image

This is a dish we were served one night on one of the Princess Cruise ships. Tender, with a wonderful flavour. Of course when they served it, it was "dressed to the nines". When I make it at home, I serve it with rice and a vegetable. ;) This is also great served in a wrap. NOTE: For those thinking of substituting Splenda for the sugar, please read the review posted by Oolala on Feb 11/09. Thanks Oolala for the heads up.

Provided by Diana 2

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon dry mustard
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons vinegar
1 teaspoon dried chili pepper flakes (optional)
2 boneless chicken breasts, thinly sliced
1/4 cup cornstarch
3 egg whites, beaten
1/2 cup vegetable oil

Steps:

  • In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
  • Coat chicken pieces in cornstarch. Dip into beaten egg whites.
  • Saute the chicken in hot oil until crispy and brown.
  • Drain oil from the pan and add sauce.
  • Cook for 5 minutes over low heat.

CHICKEN PEKING



Chicken Peking image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

Enough fresh or frozen ginger to yield 1 tablespoon grated
1 large clove garlic
2 tablespoons hoisin sauce
2 teaspoons reduced-sodium soy sauce
2 tablespoons dry sherry
1 teaspoon toasted sesame oil
16 ounces whole red and yellow peppers or 14 ounces chopped, ready-cut peppers (4 cups)
8 ounces skinless, boneless chicken breasts
2 scallions
4 flour tortillas

Steps:

  • Coarsely grate ginger. Mince garlic. Combine ginger and garlic with hoisin sauce, soy sauce, sherry and sesame oil.
  • Wash, trim and seed whole peppers; cut into julienne strips. Wash and dry chicken, and cut into 1/4-inch strips. Mix peppers and chicken with marinade, and set aside.
  • Wash, trim and chop scallions, wrap two tortillas in aluminum foil and preheat toaster oven to 400 degrees.
  • Heat a nonstick pan large enough to hold chicken mixture. When pan is medium-hot, add chicken mixture and stir-fry for a couple of minutes, until chicken is opaque.
  • Meanwhile, heat tortillas in the toaster oven for a couple of minutes, until they are warm.
  • Reduce heat under chicken to low, cover pan and cook for a couple of minutes longer.
  • Place a quarter of the filling on each of two tortillas; sprinkle with a quarter of the scallions.
  • Repeat Steps 5 and 6 for remaining two tortillas.

Nutrition Facts : @context http, Calories 638, UnsaturatedFat 15 grams, Carbohydrate 74 grams, Fat 21 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 1228 milligrams, Sugar 8 grams, TransFat 0 grams

PEKING-STYLE CHICKEN



Peking-style chicken image

Give the Sunday roast an Asian twist with this crispy-skinned Peking chicken recipe

Provided by Good Food team

Categories     Buffet, Dinner, Main course

Time 1h30m

Number Of Ingredients 8

1 orange
5 tbsp soy sauce
3 tbsp dry sherry
1 tsp Chinese five-spice powder
4 garlic cloves
thumb-sized piece fresh root ginger
1 ½kg whole chicken
2 tbsp honey

Steps:

  • Pare the zest from the orange in thick strips then mix with the soy sauce, sherry and fivespice powder in a large food bag. Bash the garlic cloves and ginger with the back of a knife to bruise them, then add to the bag and give everything a good mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to marinate in the fridge for at least 3 hrs, overnight ideally.
  • Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for later). Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. With the chicken sitting on a rack in the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins per kg or until the juices run clear when the thigh is pierced with a skewer.
  • Strain the marinade into a pan along with the honey. Bring up to the boil then simmer for a couple of mins. Just before serving, turn the oven up as high as it will go. Brush some of the marinade all over the chicken. Return to the oven and cook until the chicken is crisp and browned. This will only take a couple of mins. Leave to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.

Nutrition Facts : Calories 235 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 21 grams protein, Sodium 2.26 milligram of sodium

Tips:

  • To save time, use pre-cooked chicken or rotisserie chicken.
  • To make a vegetarian version of this dish, replace the chicken with tofu or tempeh.
  • For a spicier wrap, add some chili sauce or Sriracha to the hoisin sauce.
  • If you don't have any hoisin sauce, you can use a mixture of soy sauce and brown sugar.
  • Be sure to use a sturdy lettuce leaf that will hold up to the filling.
  • To make the wraps easier to eat, cut them in half before serving.

Conclusion:

Peking-style chicken wraps are a delicious and easy-to-make appetizer or lunch. They're perfect for a party or potluck, and they're also great for a quick and healthy meal. With a few simple ingredients and a little bit of time, you can enjoy this classic Chinese dish at home.

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