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Asian-Style Chicken Wraps


We cooked the rotisserie chicken in step 1 to warm the meat and crisp the skin. If roasting your own chicken, continue cooking it until skin is very dark, 10 to 15 minutes more.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2005


  • 1 cooked chicken (about 2 1/2 pounds)
  • 8 store-bought crepes (4 1/2-ounce package)
  • 2/3 cup hoisin sauce
  • 6 scallions, slivered


  1. Preheat oven to 400 degrees. Place cooked chicken on a rimmed baking sheet; roast until skin is very dark and crispy, 20 to 25 minutes. Transfer to a cutting board. When cool enough to handle, cut breast meat (with skin) from bone, and slice thinly across the grain; pull bones from legs, and shred meat and skin.

  2. Stack crepes on a microwave-safe plate, and cover with a paper towel; microwave just until warm and pliable, 15 to 25 seconds.

  3. Trim roots and ends from scallions and discard. Wash well, and dry with paper towel. Cut crosswise into 3-inch pieces. Slice pieces lengthwise as thinly as possible.

  4. Pour hoisin sauce into a small serving dish; arrange sauce, crepes, chicken, and scallions on a platter. Let guests assemble wraps.

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