Air-Fryer Hoisin Chicken Wraps

Name: Air-Fryer Hoisin Chicken Wraps
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings
Cuisine: Asia
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

TEST KITCHEN APPROVED

Total Time:Prep: 25 min. + marinating Cook: 10 min.

By Taste Of Home Editorial Team

Recipe by Debbie glasscock, Conway, Arkansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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 Cook Times

In our testing, we find cook times vary dramatically between brands of air fryers. As a result, we give wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

TEST KITCHEN APPROVED

Air-Fryer Hoisin Chicken Wraps

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Yield:6 servings

Prep:25 min

Cook:10 min

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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

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Directions

1
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.

2
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.
3
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.
4
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.