Name: Peking-Style Chicken Wraps
Yield: Makes 4 servings
Ingredients: 8 (6- to 7-inch) flour tortillas; 1/4 cup hoisin sauce; 2 tablespoons soy sauce; 2 tablespoons mild honey; 1 tablespoon minced peeled fresh ginger; 1 teaspoon rice vinegar; 2 garlic cloves, minced; 1/8 teaspoon cayenne; 1 1/2 lb skinless boneless chicken thighs (about 6); 1 large plum, quartered, pitted, and cut into 1/4-inch pieces (1 cup); 3 scallions, trimmed and cut lengthwise into 2-inch-long slivers

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

Active time: 30 min Start to finish: 35 min

Recipe information

Yield
Makes 4 servings

Ingredients

8 (6- to 7-inch) flour tortillas

1/4 cup hoisin sauce

2 tablespoons soy sauce

2 tablespoons mild honey

1 tablespoon minced peeled fresh ginger

1 teaspoon rice vinegar

2 garlic cloves, minced

1/8 teaspoon cayenne

1 1/2 lb skinless boneless chicken thighs (about 6)

1 large plum, quartered, pitted, and cut into 1/4-inch pieces (1 cup)

3 scallions, trimmed and cut lengthwise into 2-inch-long slivers

Preparation

Step 1
Preheat broiler and lightly oil rack of a broiler pan.
Step 2
Stack tortillas and wrap in foil. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1 1/2-quart saucepan.
Step 3
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.
Step 4
While chicken is broiling, put tortillas on bottom rack of oven to warm.
Step 5
Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
Step 6
Cut chicken crosswise into 1/4-inch-thick slices.
Step 7
To eat, wrap up chicken, plum sauce, and scallions in tortillas.

Recipe information

Ingredients

Preparation

Step 1

Step 2

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Step 5

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Step 7

Recipe notes