Ingredients
1/3 cup hoisin sauce1/4 cup reduced-sodium soy sauce3 tablespoons brown sugar, divided2 tablespoons lime juice2 garlic cloves, minced6 chicken tenderloins (about 3/4 pound)2 tablespoons rice vinegar1/4 teaspoon Sriracha chili sauce, divided1 cup julienned carrots1 cup julienned radishes1 tablespoon canola oil1/2 cup mayonnaise1 teaspoon honey6 flour tortillas (10 inches), room temperature4 miniature cucumbers, cut into thin ribbonsFresh mint or basil leaves
Preparation
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.
Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; 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. 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.
