Peking-Style Chicken Wraps
Gourmet | July 2004


recipe reviews (21) photo my notes user rating
100% would make it again


user rating:

Peking-Style Chicken Wraps 3½ forks
rate this recipe review this recipe
at a glance
main ingredients
Poultry, Tortillas, Tomato

cuisine
Asian

type
Kid-Friendly, Quick & Easy

see all about:
Cooking for Kids,Quick & Easy Cookingmore resourcesFood Dictionary

cooking videos

enlarge image yield: Makes 4 servings

In this recipe, tortillas are a supermarket stand-in for mandarin pancakes.
Active time: 30 min Start to finish: 35 min

Ingredients8 (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
print a shopping list for this recipe

PreparationPreheat 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 1 1/2-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.

Cut chicken crosswise into 1/4-inch-thick slices.

To eat, wrap up chicken, plum sauce, and scallions in tortillas.




Read More http://www.epicurious.com/recipes/food/views/PEKING-STYLE-CHICKEN-WRAPS-109643#ixzz1XJd6JgS6
Made this again last night and loved it.