Description
These Huli Huli Chicken Wraps feature tender chicken breasts marinated in a flavorful Hawaiian-inspired sauce, cooked to juicy perfection and served wrapped in warm tortillas. The sweet and tangy glaze, combined with hints of ginger, garlic, and pineapple, makes it an irresistible meal perfect for a weeknight dinner or casual gathering.
Ingredients
Huli Huli Sauce
- 1 tbsp dark sesame oil
- 1/3 cup soy sauce
- 1 cup chicken broth
- 1/2 cup brown sugar
- 1 cup pineapple juice
- 1 tbsp sriracha sauce (or hot sauce)
- 2 tsp Worcestershire sauce
- 3 tbsp ketchup
- 3 tbsp barbeque sauce (optional)
- 1 heaping tsp ground ginger
- 5 cloves garlic (minced)
Thickening Slurry
- 2 tsp cornstarch
- 1 tsp water
Chicken and Seasoning
- 2 tbsp olive oil
- 3 chicken breasts (boneless and skinless, quartered)
- 1/2 tbsp kosher salt and freshly cracked black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Serving
- Flour tortillas (quantity as needed, to wrap 6 servings)
Instructions
- Prepare the Marinade: In a large bowl, whisk together all the Huli Huli sauce ingredients except for cornstarch and water until well combined. Pour half of this mixture into a separate container; this will be used later as the cooking sauce. Place the chicken pieces into the large bowl with the marinade, ensuring they are fully coated. Cover and refrigerate for at least one hour, or up to overnight for deeper flavor.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large, high-sided skillet over medium-high heat. Remove the chicken from the marinade, season each piece evenly with kosher salt, black pepper, garlic powder, and onion powder. Place the chicken in the hot skillet and cook for 3 to 4 minutes on one side until nicely seared, then flip. Cover the skillet with a lid and continue cooking for another 3 to 4 minutes until the chicken is nearly cooked through.
- Prepare the Sauce Thickener: Pour the reserved Huli Huli sauce into a small saucepan and bring it to a lively simmer over high heat. In a small bowl, mix the cornstarch and water to create a slurry. Once the sauce is simmering and about to boil, whisk in the cornstarch slurry, stirring continuously. Allow the sauce to boil and thicken slightly, then reduce the heat to low to keep warm.
- Finish Cooking the Chicken: After the chicken has cooked for 6 to 8 minutes total and is nearly done, pour the thickened sauce over the chicken in the skillet. Cook uncovered over medium heat for another 2 minutes, allowing the chicken to cook through completely and glaze nicely with the sauce.
- Warm the Tortillas (Optional): For easy wrapping, warm the flour tortillas in a cast iron skillet over medium-low heat until pliable, about 30 seconds to 1 minute per side. This step is optional but recommended to prevent tearing when assembling the wraps.
- Assemble and Serve: Place the glazed chicken pieces onto warm tortillas and add any preferred fixings or toppings. Roll the tortillas around the filling to make wraps and serve immediately for a delicious, savory-sweet meal.
Notes
- The chicken can marinate from 1 hour up to overnight for more intense flavor.
- Barbeque sauce is optional and can be omitted or replaced depending on taste preferences.
- Use fresh or canned pineapple juice for the sauce; ensure it’s unsweetened for best results.
- Adjust the amount of sriracha based on desired heat level.
- Warming tortillas makes wrapping easier and prevents cracking.
- This recipe is easily doubled for larger gatherings.
