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–+ servings

PEKING-STYLE CHICKEN WRAPS

In this recipe, tortillas are a supermarket stand-in for mandarin pancakes.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings 4 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.

Notes

* Cut chicken crosswise into ¼-inch-thick slices. To eat, wrap up chicken, plum sauce, and scallions in tortillas.
JULY 2004 GOURMET
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