Total Time

Prep: 25 min. + marinating Cook: 10 min.


6 servings


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 radishes1/2 cup mayonnaise1 teaspoon honey6 flour tortillas (10 inches), room temperature4 miniature cucumbers, cut into thin ribbonsFresh mint or basil leaves


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. Set aside. Preheat air fryer to 400°. Drain chicken, discarding marinade; pat dry with paper towels. Arrange chicken in a single layer in greased air fryer; 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.

Nutrition Facts

1 wrap: 439 calories, 20g fat (4g saturated fat), 35mg cholesterol, 828mg sodium, 46g carbohydrate (11g sugars, 4g fiber), 20g protein.