Because dinner should taste like you tried… even if it ONLY required a tiny effort.
You know that jar of hoisin sauce sitting by the soy sauce in the grocery aisle? Grab it. Seriously. It’s sweet, salty, smoky—and it’ll make your weeknight dinner taste like you ordered in…without the “where did my money go?” moment.
This recipe turns plain ole budget-friendly pork into a sticky, flavor-loaded pan-fried protein to stuff into a wrap → like you’d get from your favorite Asian-inspired fast food place.
Except you made them, and your bank account is still intact.
Why It’s Worth Making
- Big flavor, tiny effort. The hoisin basically does all the heavy lifting. You just show up.
- Student-budget approved. A bottle costs under $5 and will last the term in the fridge.
- Use whatever protein you’ve got. Pork, chicken, tofu—if it cooks, it works.
Serve it over rice, tuck it into a wrap, or just eat it straight out of the pan (no judgement). Either way, you’ll have a fast and sticky-delicious dinner that tastes like delivery → even though you absolutely didn’t. 😉
Hoisin-Glazed Pork Wraps
Makes: 2 wraps | Prep Time: About 10 Minutes | Total Time: About 15 minutes
Ingredients
1/2 tablespoon sesame oil
2 boneless pork loin chops, thinly sliced (about 1/2 lb)
2 garlic cloves, minced
2 spring onions, chopped
1/4 cup hoisin sauce
2 flour tortillas (8-inch diameter)
1 cup chopped lettuce
fresh cilantro leaves (optional)
How To Make
- Heat oil in a non-stick skillet over medium heat. Add pork. Cook and stir for 2 minutes. Add garlic and spring onions. Cook and stir for 1 minute more. Remove skillet from heat. Stir in 1 tablespoon of hoisin sauce to coat pork.
- Brush one side of each flour tortilla with equal amounts of the remaining hoisin sauce. Top each with lettuce, cooked pork, and cilantro leaves (if using). Roll into a wrap. Enjoy!
🌟BEFORE YOU GET STARTED!!! If you make it, we’d truly appreciate your rating for this recipe at the top of this post. No names, no fuss—and it helps us know how we’re doing. Thanks!
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Brent Garell is founder of College Recipe Cafe, and author of The Cook-a-Palooza Experience. He also teaches how to blend cooking 101 with today’s AI tools at Cooking Pro Jumpstart.
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