Oriental Chicken Salad Sandwich

• 1 tablespoon coarsely grated ginger
• 2 tablespoons Oriental sesame paste
• 1 large clove garlic, finely minced
• 1 teaspoon hot Chinese chili paste or chili sauce
• 1 teaspoon sugar
• 1 tablespoon reduced-sodium soy sauce
• 2 scallions, finely chopped
• 3 tablespoons chopped fresh coriander (cilantro)
• 2 cups diced cooked chicken, white meat
• 8 ounces red bell peppers, washed, seeded and cut into 1/4-inch dice
• 6 8-inch flour tortillas
• 6 teaspoons hoisin sauce

1. Combine ginger, sesame paste, garlic, chili paste, sugar and soy sauce in food processor and process until mixture is blended.
2. Spoon mixture into mixing bowl and stir in scallions and coriander.
3. Mix in chicken and red pepper and adjust seasonings.
4. Wrap tortillas in aluminum foil and warm in oven or toaster oven set at 400 degrees for about 5 minutes.
5. Spread one teaspoon of hoisin sauce over each tortilla; spoon 1/2 cup of chicken salad down the center of each tortilla and roll.

ginger, sesame paste, clove garlic, hot chinese chili paste, sugar, soy sauce, scallions, fresh coriander, chicken, red bell peppers, flour tortillas, hoisin sauce

Taken from cooking.nytimes.com/recipes/10901 (may not work)