Ever since I told my Sephardic Heritage Documentary film co-producer Lisa Ades about how much I am enjoying cooking with Soy Vay marinades, she has been experimenting with Soy Vay entree ideas to share with all of my Jewish Hostesses. She created this juicy chicken version of Peking Duck which happens to be Beijing’s most famous dish. It’s so easy to prepare for a quick weeknight meal. Thanks Lisa!
Peking Chicken Soy Vay Wraps
“This is a healthy and easy version of peking duck, which ends up essentially being duck skin wrapped in a white flour pancake with hoisin and scallions. Marinating boneless chicken breasts in Soy Vay Hoisin Garlic sauce makes this dish a snap and serving it in low-carb tortillas with scallions and cucumbers makes it light and refreshing. You can have guests assemble each wrap themselves or make them in advance and tie them with a scallion for a pretty finish. I added 5 spice powder for an authentic chinese bbq flavor in the marinade for the chicken. Then drizzle some extra plain soy vay hoisin Garlic sauce over the wrap before folding it.
The perfect side dish to go with your Peking Soy Vay Wraps is a Crunchy Asian Slaw, which you can find HERE! ” Lisa Ades
So the basic recipe is: