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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Why is it still so hot?
Even in Miami, it cools off to being mid seventies to low eighties around this time of the year. Which sounds hot to you, everyone else in the States and in cold places, but when it’s ninety-eight degrees for five to six months with a heat index of death, seventies and eighties are a God-send!
But where are they at, though?
This year we’ve broken more heat records than any other year here in South Florida. This past month? A heat index of 109, and it was 95 degrees at 8 AM in late October. Like I said, death. It wasn’t even the hottest time of the day.
Someone save me. Greyson can’t even play at the park, it’s so hot. We are stuck in the house most weekdays since there aren’t really any walkable indoor kids’ playground, and we are getting cabin fever!
Since it’s been so hot not only in Miami, but also across the Southern states (and it’s about to be summer down in Australia! I see you guys, Aussies! Welcome to my little piece of the web 🙂 ) here’s a little bit of summery, tropical delight: Huli Huli Chicken Wraps. Because fall has yet to arrive, but I still wanted to make this an indoor recipe (Huli Huli chicken is usually cooked on a grill) for everyone lucky enough to experience some cooler weather.
I see that it’s snowing in the Midwest.
I don’t know if that’s considered a blessing or not.
I marinated the chicken in Huli Huli Sauce, a yummy mix of pineapple juice, sriracha (optional, for some heat), soy sauce, garlic, brown sugar, it’s kind of like a Hawaiian teriyaki sauce. The marinade is optional but it’s packed with flavor, I absolutely insist you try it.
Not only do we use this as a marinade, but as a sauce, too.
Halve the marinade into two bowls before adding the raw chicken into one, then we use the other half to simmer with a bit of cornstarch to thicken it up and make it really coat the chicken and give your huli huli chicken wraps that sweet, spicy, tangy, savory flavor.
You can really add whatever you want to your wraps, I love a versatile recipe, it’s a spice of life, people. (There’s other spices of life, like the bread spice.)
Pack some huli huli chicken wraps for your lunch (your co-workers WILL be asking what smells so good/if they can have some, just warning ya!) and put that ‘gotta buy lunch’ money away.
See? Not only do you guys get a great dinner idea, but you also get an easy, super portable meal that you can pack up for lunch for the whole fam and they will LOVE IT.
Boom, super mom status.
Huli Huli Chicken Wrap Serve Suggestion
Like previously said, this recipe is super versatile! I love serving these up full of…
Crushed pineapple (Greyson LOVES this)
Yummy, melted cheeses
Basically it’s like a Hawaiian-inspired burrito-ish wrap. Do whatever your heart (and stomach) desires and what your tastebuds love.
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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
- 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.
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.
Amount Per Serving: Calories: 380
See y’all in the next post!
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.