1 cup of uncooked brown rice (you can prepare this ahead of time)
½ teaspoon salt
1 pound of chicken breast meat (approximately 2 breast halves), cut into ½” inch chunks
1 Tablespoon grated fresh ginger
1 big clove of garlic, minced
¼ cup Hoisin sauce
4 teaspoons rice vinegar
shredded cabbage (about ¼ head)
grated carrots (2 large)
scallions (4 or 5)
broccoli (about 1 to ½ cups small florets)
6 large wrap size flour tortillas (we used Mission Foods 10″ Garden Spinach Wraps)
Instructions
Cook rice according to your usual preferred method (we use a rice cooker), then uncover and let stand the last 5 minutes of your remaining cook time for the remainder of the recipe.
Shred the cabbage, slice the scallions, chop the celery, shred the carrots.
Separate the broccoli into small florets and place in a bowl. Cover them in boiling water and let it stand for about 5 minutes or until the broccoli is slightly softened. Drain the water.
Put all of the vegetables together in a large bowl and season with 2 teaspoons of rice vinegar, salt and pepper. Toss to combine. Taste it and adjust vinegar and spices as needed.
Heat a regular skillet (not non-stick) over medium heat. Add the ginger and garlic and allow it to cook until fragrant, about 45 seconds.
Add the chicken and cook it, stirring and turning until it is cooked through. Add ¼ cup Hoisin sauce and 2 teaspoons of rice vinegar and stir until all of the chicken is well coated. Remove the skillet from the heat.
To assemble the wraps, lay out a tortilla and top it with rice and then a scoop of chicken, and then a pile of the vegetables. Wrap up the tortilla like a burrito.
Serve with soy sauce or your favorite Asian dipping sauce.
Recipe by The Taste Place at https://www.thetasteplace.com/easy-hoisin-chicken-wraps-the-perfect-summer-picnic-or-poolside-food/