Monday, July 2, 2012

Peking Chicken Roll-Ups


I got it from my Mama …

Growing up I spent a countless amount of hours sitting on the kitchen counter watching and assisting my Mom cook and bake (probably getting in the way, actually). She always seemed like such a natural, so graceful and so confident of her creations, to this day she still is!

I am so fortunate to have had the “bible” a.k.a. cookbook, that I watched her recite for years handed down to me. The last time I went back home to Wisconsin, it became mine & I LOVE it (thanks Mom)!

One of the many treasures I found in this book was a recipe for Peking Chicken Roll-Ups which is handwritten by my Mom and loosely placed in the book.  I paired this dish with Hot Slaw and Swedish Baked Potatoes, make sure to check those recipes out!

Peking Chicken Roll-Ups

Ingredients

4 Whole Wheat Tortillas
4 boneless, skinless chicken cutlets
2 tablespoons Honey
2 tablespoons low sodium soy sauce
1 tablespoon grated ginger
1/8 teaspoon cayenne pepper
2 garlic cloves, minced
¼ cup hoisin sauce
½ cucumber seeded and cut into matchsticks
Directions

In a small bowl, add honey, soy, ginger, cayenne pepper & garlic stir until mixed well. 

Put chicken with sauce in a zip-lock bag and marinate for 1-4 hours in the refrigerator. 

Pre-heat grill to Medium-High heat. Wrap tortillas in foil and set aside. 
Grill chicken for approximately 5 minutes on one side then flip and cook an additional 5-7 minutes until center of chicken is no longer pink. During the last 2 minutes of grilling, place the foil wrapped tortillas to the grill to heat. 

While chicken is grilling, seed and cut the cucumber into matchsticks.

Remove chicken and tortillas. Cut chicken into bite size strips. 
 

Spread chicken pieces over the warmed tortillas and top with cucumber, drizzle with hoisin sauce (optional), roll and serve! 

I suggest serving this dish with Hot Slaw and Swedish Potatoes, you will not be disappointed!


Listening to: Ottis Redding - Sitting on The Dock of the Bay
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3 comments:

  1. This recipe can also be made with portabella mushrooms instead of chicken if you are a vegetarian.

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    Replies
    1. Rachelle,

      Your blog has inspired me to quit my job as an attorney and pursue my dream of becomming a cook so that I can make delicious food when I have the munchies. Keep up the good work.

      Dave

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  2. ok, so i made this and it was oh-so-incredible! The only thing I added to it was banana peppers instead of cucumbers. (it's my latest addiction, plus i didn't have ginger) The honey with the soy sauce is a perfect blend! yum yum yum

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