Peking-Style Chicken Wraps
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons soy sauce
- 1/8 teaspoon cayenne
- 1/4 cup hoisin sauce
- 1 teaspoon rice vinegar
- 2 garlic cloves, minced
- 2 tablespoons mild honey
- 1 tablespoon minced peeled fresh ginger
- Carbohydrate 69 g(23%)
- Cholesterol 167 mg(56%)
- Fat 36 g(56%)
- Fiber 4 g(14%)
- Protein 38 g(75%)
- Saturated Fat 9 g(45%)
- Sodium 1565 mg(65%)
- Calories 755
Preparation 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 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.
Preparation 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 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.
