Asian Wrap Recipe

Warm tortillas

Wrap tortillas in a slightly damp clean kitchen towel and microwave for 20–30 seconds or warm individually in a skillet for 15–20 seconds per side until pliable. Keep wrapped to stay warm.

Season rice: In a small bowl whisk rice vinegar (3 tbs), sugar (1 tsp) and salt (1/2 tsp) until dissolved. Stir in cooked rice and 1 tablespoon neutral oil, fluff to separate grains and taste; adjust with more vinegar or salt if desired. Keep warm or at room temperature.

Make dressing: In a bowl combine 1 tbs rice vinegar, 1 tbs lime juice, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp honey (or maple syrup) and 1/4 tsp salt. Whisk until combined.

Combine slaw: In a large bowl toss shredded green cabbage, red cabbage, carrot, sliced green onion and cilantro. Pour dressing over the vegetables and toss to coat evenly. Sprinkle with toasted sesame seeds. Let sit 10–15 minutes for flavors to meld; taste and adjust seasoning.

Marinate chicken: In a medium bowl combine 2 tbs soy sauce, 2 tbs hoisin, 1 tbs mirin, grated ginger, minced garlic and 1 tsp chili paste if using. Add chicken pieces and toss to coat. Marinate 10–30 minutes (or up to 2 hours refrigerated).

Cook chicken: Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add marinated chicken in a single layer (reserve excess marinade). Cook without moving 2–3 minutes to brown, then stir and continue cooking until cooked through, about 4–6 minutes total depending on piece size.

Make glaze (optional): Pour reserved marinade into the skillet and bring to a simmer. Mix 1 tsp cornstarch with 1 tbs water to make a slurry and stir into the simmering sauce to thicken slightly, 1–2 minutes. Toss chicken in glaze to coat. Remove from heat.

Lay one warm tortilla on a work surface. Spoon about 1/2 cup seasoned rice down the center of the tortilla, leaving 1–1.5 inches clear at the edges.

Top rice with 1/3 cup Asian slaw (more or less to taste).

Add 3–4 oz (about 1/2 cup) of the cooked chicken or your chosen protein and drizzle with any remaining glaze or 1–2 tbs sriracha mayo if using. Add optional toppings such as pickled cucumbers, sliced jalapeño and extra cilantro.

Fold: Fold the bottom edge up over the filling, fold in the sides, then roll tightly to form a burrito-style wrap. If desired, place seam-side down in a hot skillet for 1 minute to seal and crisp slightly.

Serve immediately with lime wedges for squeezing. Each wrap serves one.