Peking-Style Chicken Wraps

• 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

1. Preheat broiler and lightly oil rack of a broiler pan.
2. Stack tortillas and wrap in foil.
3. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1 1/2-quart saucepan.
4. 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.
5. Transfer to a cutting board and let stand, uncovered, 5 minutes.
6. While chicken is broiling, put tortillas on bottom rack of oven to warm.
7. Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
8. Cut chicken crosswise into 1/4-inch-thick slices.
9. To eat, wrap up chicken, plum sauce, and scallions in tortillas.

flour tortillas, hoisin sauce, soy sauce, honey, fresh ginger, rice vinegar, garlic, cayenne, chicken, plum, scallions

Taken from www.epicurious.com/recipes/food/views/peking-style-chicken-wraps-109643 (may not work)