PEKING-STYLE CHICKEN WRAPS
Serves 4 8 (6" to &")
flour tortillas
¼ C. Hoisin sauce
2 T. Soy sauce
2 T. mild honey
1 T. minced peeled fresh ginger
1 t. rice vinegar
2 garlic cloves, minced
1/8 t. cayenne
1 ½ lb. Skinless, boneless chicken thighs (about 6)
1 large plum, quartered, pitted, and cut into ¼" pieces (1 Cup)
3 scallions, trimmed and cut lengthwise into 2" long slivers
Preheat broiler and lightly oil rack of a broiler pan. Stack tortillas and wrap in foil. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a l-to 1 ½ quart saucepan.
Toss chicken with 3 T. sauce in a large bowl to coat, then broil 2" to 3" from heat without turning, rotating pan halfway through broiling, until cooked through and deep golden, about 10 minutes. Transfer to a cutting board and let stand, uncovered, 5 minutes.
While chicken is broiling, put tortillas on bottom rack of oven to warm. Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes. Cut chicken crosswise into ¼ " thick slices. To eat wrap up chicken, plum sauce, and scallions in tortillas.
