Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 4 large flour tortillas (or rice paper for gluten-free)
  • 1 cup shredded carrots
  • 1 cup cucumber, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup fresh coriander (cilantro), chopped (optional)
  • ½ cup green onions, chopped
  • 3 tablespoons hoisin sauce
  • 1 tablespoon sriracha (adjust to taste)
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame seeds (for garnish)

Instructions:

  1. In a mixing bowl, combine soy sauce, sesame oil, honey, and garlic. Add chicken pieces and marinate for at least 30 minutes.
  2. Heat a non-stick skillet over medium-high heat. Add marinated chicken, cooking until golden brown and cooked through, about 7-10 minutes.
  3. In a small bowl, whisk together hoisin sauce, sriracha, and rice vinegar until smooth.
  4. Place a tortilla on a clean surface. Layer with cooked chicken, shredded carrots, cucumber, bell pepper, coriander, and green onions.
  5. Fold the sides of the tortilla over the filling and roll tightly from the bottom to the top. Repeat with remaining ingredients.
  6. Cut wrapped rolls in half and arrange on a plate, drizzling with the sauce and sprinkling sesame seeds on top.