Peking Chicken Or Pork Wrap

• 1 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup honey
• 1 tablespoon gingerroot, grated
• 4 cloves garlic, minced
• 1/2 teaspoon sambal oelek or 1/2 teaspoon chili paste
• 2 2 lbs pork loin or 2 lbs pork tenderloin
• 1 tablespoon sesame oil, divided
• 8 8-inch flour tortillas
• 1 cup sliced green onion

1. Mix hoisin sauce, soy sauce, rice vinegar, honey, grated gingerroot, minced garlic and chili paste in a medium bowl.
2. Reserve 1 cup hoisin sauce mixture; set aside.
3. Cut chicken or pork into thin slices.
4. Add chicken or pork to the remaining sauce mixture in bowl, and stir well.
5. Cover and marinate in the refrigerator up to 8 hours and at least 2 hours, stirring occasionally.
6. Remove chicken or pork from bowl; discard marinade.
7. Coat a large nonstick skillet with some olive oil and place over medium heat until hot.
8. Add half of the chicken or pork, being careful not to crowd pan so chicken or pork doesn't stew but actually sears and cook 5 minutes or until done.
9. Remove chicken or pork from skillet, and set aside.
10. Repeat with remaining chicken or pork (you may need to wash up your pan between searing).
11. Warm tortillas according to package directions.
12. Spread 2 tablespoons of reserved hoisin sauce mixture down the center of each tortilla.
13. Arrange 1/8 of chicken or pork slices and 2 tablespoons green onion slices down the center of each tortilla.
14. Roll up and enjoy!

hoisin sauce, soy sauce, rice vinegar, honey, gingerroot, garlic, sambal oelek, pork loin, sesame oil, flour tortillas, green onion

Taken from www.food.com/recipe/peking-chicken-or-pork-wrap-84092 (may not work)