Huli Huli Chicken Wraps

Name: Huli Huli Chicken Wraps
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 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; 2 tsp Worcestershire sauce; 3 tbsp ketchup; 3 tbsp barbeque sauce; 1 heaping tsp ground ginger; 5 cloves garlic; 2 tsp cornstarch; 1 tsp water; 2 tbsp olive oil; 3 chicken breasts; 1/2 tbsp Kosher salt and freshly cracked black pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder

User Reviews

5.0

9 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings
6 servings
Calories
380 kcal
Course
Dinner
Cuisine
American

Huli Huli Chicken Wraps

Ariel Walls

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Huli Huli Chicken wraps are super easy and quick to whip up with a tangy, spicy, sweet and savory marinade and sauce full of Hawaiian-inspired flavors and filled with your favorite fixin's.

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Ingredients

Servings

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
2 tsp cornstarch
1 tsp water

Chicken for Wraps

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

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Instructions

In a large bowl whisk all Huli Huli Sauce ingredients, except for cornstarch and water, together well. Pour half of the mixture into another container, then add chicken into the large bowl of sauce-marinade. Let marinate from one hour to overnight in the fridge. Keep both containers of sauce in the fridge until ready to use.
In a large, high-sided skillet, heat olive oil over medium high heat. Take chicken from the marinade, season each piece with salt, pepper, garlic and onion powders, and place into the pan to cook. Flip the chicken after 3-4 minutes, then cover with a lid and let cook until chicken is almost cooked through, about 3-4 minutes.
In a small saucepan, pour in the separated Huli Huli sauce over high heat. Stir together cornstarch and water in a small bowl with a fork and when sauce comes to a lively simmer, just about to boil, add in the cornstarch slurry. Stir well and let come to a boil to thicken. Once at a boil, bring the temperature down to low.
Once chicken has cooked for 3-4 minutes, pour sauce in the skillet and let cook over medium heat until chicken is cooked through completely, about another 2 minutes.
Totally optional, but in a cast iron skillet, warm up the flour tortillas on medium-low heat. This helps make them pliable to wrap around your filling easily.
Serve your Huli Huli chicken wraps in a tortilla or your favorite type of wrap, with all the fixin's.

Notes

Marinating the chicken is optional, especially if you are in a time crunch, but the marinade is great at delivering all those flavors into the meat rather than just glazing the chicken with it.