Hoisin Pork Wraps Recipes

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SLOW-COOKER HOISIN PORK WRAPS



Slow-Cooker Hoisin Pork Wraps image

A Mexican staple makes these wraps ultra-easy. Slow-cook pork, then spoon into tortillas for a foolproof snack.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 10

Number Of Ingredients 9

1 (2-lb.) boneless pork roast, trimmed of fat
5 tablespoons hoisin sauce
1 tablespoon grated gingerroot
1 teaspoon Chinese five-spice powder
2 garlic cloves, minced
10 (10-inch) flour tortillas
3 cups shredded lettuce
1/2 cup sliced green onions
1 (15-oz.) can mandarin orange segments, drained

Steps:

  • Place pork roast in 3 to 4-quart slow cooker. In small bowl, combine 4 tablespoons of the hoisin sauce, gingerroot, five-spice powder and garlic; mix well. Spread mixture over pork.
  • Cover; cook on Low setting for 7 to 8 hours.
  • About 15 minutes before serving, heat oven to 300°F. Wrap tortillas in foil. Heat packet at 300°F. for 10 to 15 minutes or until warm.
  • Meanwhile, remove pork from slow cooker; place on cutting board. Stir remaining tablespoon hoisin sauce into juices in slow cooker. Shred pork with 2 forks; return to slow cooker and mix well.
  • To serve, spoon about 1/2 cup pork mixture onto each warm tortilla. Top each with lettuce, onions and orange segments. Roll up.

Nutrition Facts : Calories 395, Carbohydrate 45 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 490 mg, Sugar 6 g

HOISIN PORK WRAPS



Hoisin Pork Wraps image

This flavorful pork with its tasty slaw is fun to serve at a buffet because it lets guests make their own wraps. Even my grandchildren like it. -Linda Woo, Derby, Kansas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 15 servings.

Number Of Ingredients 9

1 boneless pork loin roast (3 pounds)
1 cup hoisin sauce, divided
1 tablespoon minced fresh gingerroot
6 cups shredded red cabbage
1-1/2 cups shredded carrots
1/4 cup thinly sliced green onions
3 tablespoons rice vinegar
4-1/2 teaspoons sugar
15 flour tortillas (8 inches), warmed

Steps:

  • Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 4 or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender., Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving., Shred meat with 2 forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.

Nutrition Facts : Calories 314 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 564mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

HOISIN WRAPS



Hoisin wraps image

Make this delicious, healthy take on a Peking duck wrap for a speedy snack or tasty lunch.

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 6

200g cooked turkey or chicken , cut into strips
4 tbsp hoisin sauce
2 flour tortillas
¼ cucumber , deseeded and shredded
4 spring onions , trimmed and finely shredded
good handful watercress

Steps:

  • Heat the grill to high. Mix the turkey or chicken with half of the hoisin sauce so that it's coated, then spread out onto an ovenproof dish and grill until sizzling. Warm the tortillas under the grill or according to pack instructions.
  • Spread the tortillas with the rest of the hoisin sauce, then use to wrap up the turkey or chicken with the cucumber, onions and watercress. Cut in half and enjoy while still warm.

Nutrition Facts : Calories 302 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 1.81 milligram of sodium

HOISIN PORK LETTUCE WRAPS



Hoisin Pork Lettuce Wraps image

A simple little stir-fry with lots of flavor, low fat, and a nice crunch! makes a great brunch food.

Provided by Lazarus

Categories     Pork

Time 30m

Yield 16 wraps

Number Of Ingredients 11

1 tablespoon sesame oil
1 lb pork loin (or chicken)
2 cups shiitake mushrooms or 2 cups portabella mushrooms, sliced
3 garlic cloves, crushed
1 tablespoon fresh ginger, grated
sea salt & freshly ground black pepper, to taste
1 small red pepper, seeded and finely chopped
0.5 (8 ounce) can water chestnuts, drained and chopped
3 green onions, chopped
1/4 cup hoisin sauce
16 romaine lettuce leaves

Steps:

  • Heat oil in large wok or skillet.
  • Cook pork over medium-high heat until pork is opaque.
  • Add mushrooms and cook until they begin to turn golden.
  • Add garlic, ginger, red pepper, water chestnuts, green onions, salt and pepper. Cook for 1 minute.
  • Add hoisin and toss to coat.
  • Transfer to platter and serve with lettuce leaves.
  • To eat, simply fill leaves with pork mixture, and enjoy!

Nutrition Facts : Calories 92.9, Fat 5.1, SaturatedFat 1.5, Cholesterol 17.1, Sodium 80.9, Carbohydrate 5.4, Fiber 1.2, Sugar 2.2, Protein 6.6

SPICY PORK LETTUCE WRAPS



Spicy Pork Lettuce Wraps image

These lettuce cups filled with spicy ground pork take inspiration from Larb. Found in several Southeast Asian countries, Larb usually features seasoned ground meat served with sticky rice or lettuce cups, topped with fresh vegetables and herbs. Toasted rice powder is typically mixed into the seasoning for some crunch and to help thicken the dressing. Katie opts for ground peanuts instead to achieve a similar texture and nutty flavor. These can also be made with ground chicken, duck, turkey, or crumbled tofu in place of the ground pork. Fresh and flavorful, these lettuce cups are super easy to make at home any night of the week.

Provided by Katie Lee Biegel

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons soy sauce
1 teaspoon grated fresh ginger (from about 1/2-inch piece)
1 teaspoon sesame oil
1 medium carrot, grated or julienned
1 bunch scallions, thinly sliced
Juice of 1 lime
1 tablespoon vegetable oil
1 pound ground pork
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
4 cloves garlic, minced
One 1 1/2-inch piece ginger, peeled and finely grated (about 1 tablespoon)
1 shallot, minced
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 head Bibb, butter or iceberg lettuce, separated into leaves
Fresh cilantro leaves, for serving
Fresh mint leaves, for serving
1/2 cup roasted salted peanuts, chopped
Sriracha, for serving

Steps:

  • For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
  • For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
  • Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.

HOISIN CHICKEN WRAPS



Hoisin Chicken Wraps image

From a book by Joanna Farrow, I like hoisin sauce and its great in these easy to make wraps. You can substitute roast pork or lamb in place of the chicken.

Provided by Evie3234

Categories     Lunch/Snacks

Time 18m

Yield 2 serving(s)

Number Of Ingredients 8

2 small chicken breasts
1 stalk celery
4 green onions
1 small cucumber (4 inch)
1 carrot
4 tablespoons hoisin sauce
2 tortillas
2 tablespoons sesame seeds

Steps:

  • Thinly slice the chicken and place on a lightly oiled, foil lined tray.
  • Grill for 3-4 minutes on each side under moderate heat until cooked through.
  • Cut the celery, green onions and cucumber into 2 inch lengths, then cut them lengthways into fine shreds.
  • Grate the carrot.
  • Spread the hoisin sauce over the tortillas to within 1 inch of the edge.
  • Arrange the chicken slices down the centre and sprinkle with the sesame seeds and prepared vegetables.
  • Roll up tortillas and serve.

Nutrition Facts : Calories 637.2, Fat 24.7, SaturatedFat 6.1, Cholesterol 93.8, Sodium 1099.2, Carbohydrate 63.3, Fiber 6.8, Sugar 15.1, Protein 40.6

HOISIN CHICKEN WRAPS



Hoisin Chicken Wraps image

My recipe was inspired by Vietnamese pork banh mi-particularly the fresh carrot, cucumber and radish topping. It has so much fresh flavor, color and crunch! This wrap is wonderful for a quick lunch or easy dinner. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 16

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 tablespoon canola oil
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

Steps:

  • 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. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; 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.

Nutrition Facts : Calories 460 calories, Fat 22g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 828mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.

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