Peking-Style Chicken Wraps |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In this recipe, tortillas are a supermarket stand-in for mandarin pancakes. Active time: 30 min Start to finish: 35 min 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 |
Directions:
1. Preheat broiler and lightly oil rack of a broiler pan.
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.
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.
4. While chicken is broiling, put tortillas on bottom rack of oven to warm.
5. Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
6. Cut chicken crosswise into 1/4-inch-thick slices.
7. To eat, wrap up chicken, plum sauce, and scallions in tortillas.
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