Peking-Style Chicken Wraps
A delicious fusion dish combining Chinese flavors with tortilla wraps. Tender chicken thighs are glazed with a sweet and savory hoisin-based sauce, served with plum and scallions in warm flour tortillas.
Ingredients
- •8 piece flour tortillas
- •¼ cup hoisin sauce
- •2 tablespoons soy sauce
- •2 tablespoons mild honey
- •1 tablespoon fresh ginger
- •1 teaspoon rice vinegar
- •2 cloves garlic
- •⅛ teaspoon cayenne
- •1½ pound skinless boneless chicken thighs
- •1 large plum
- •3 piece scallions
- •
Cooking Instructions
- 1.
Preheat broiler and lightly oil rack of a broiler pan.
5 min
- 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.
5 min
- 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.
15 min
- 4.
While chicken is broiling, put tortillas on bottom rack of oven to warm.
5 min
- 5.
Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
4 min
- 6.
Cut chicken crosswise into 1/4-inch-thick slices.
3 min
- 7.
To eat, wrap up chicken, plum sauce, and scallions in tortillas.
2 min
