Name: PEKING-STYLE CHICKEN WRAPS
Prep time: 30 min
Cook time: 25 min
Ingredients: 8 6- to 7-inch flour tortillas; ¼ cup hoisin sauce; 2 tablespoons soy sauce; 2 tablespoons mild honey; tablespoon minced peeled fresh ginger; 1 teaspoon rice vinegar; 2 garlic cloves (minced); ⅛ teaspoon cayenne; 1½ Ib skinless boneless chicken thighs (about 6); 1 large plum (quartered, pitted, and cut into ¼-inch pieces (1 cup)); 3 scallions (trimmed and cut lengthwise into 2-inch- long slivers)

PEKING-STYLE CHICKEN WRAPS

In this recipe, tortillas are a supermarket stand-in for mandarin pancakes.

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Prep Time 30

Cook Time 25

Servings servings

Ingredients

8 6- to 7-inch flour tortillas
¼ cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons mild honey
tablespoon minced peeled fresh ginger
1 teaspoon rice vinegar
2 garlic cloves minced
⅛ teaspoon cayenne
1½ Ib skinless boneless chicken thighs about 6
1 large plum quartered, pitted, and cut into ¼-inch pieces (1 cup)
3 scallions trimmed and cut lengthwise into 2-inch- long slivers

Instructions

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 1 to 1½-quart saucepan. Toss chicken with 3 tablespoons sauce in a large bowl to coat, then broil 2 to 3 inches 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.