I was inspired by the iconic Vietnamese banh mi sandwich, particularly the fresh carrot, cucumber and radish topping. It adds so much fresh flavor, color and crunch! —Debbie Glasscock, Conway, Arkansas
Air-Fryer Hoisin Chicken Wraps
I was inspired by the iconic Vietnamese banh mi sandwich, particularly the fresh carrot, cucumber and radish topping. It adds so much fresh flavor, color and crunch! —Debbie Glasscock, Conway, Arkansas
Equipment
- air fryer
Ingredients
- 1/3 cup hoisin sauce
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons brown sugar, divided
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 6 chicken tenderloins (about 3/4 pound)
- 2 tablespoons rice vinegar
- 1/4 teaspoon Sriracha chili sauce, divided
- 1 cup julienned carrots
- 1 cup julienned radishes
- 1/2 cup mayonnaise
- 1 teaspoon honey
- 6 flour tortillas (10 inches), room temperature
- 4 miniature cucumbers, cut into thin ribbons
- Fresh mint or basil leaves
Instructions
- In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes.
- Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside.
- Preheat air fryer to 400°. Drain chicken, discarding marinade; pat dry with paper towels. Arrange chicken in a single layer in greased air fryer; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces.
- Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.
Notes
Amount Per Serving: 1 wrap: 439 calories, 20g fat (4g saturated fat), 35mg cholesterol, 828mg sodium, 46g carbohydrate (11g sugars, 4g fiber), 20g protein.
