Ingredients
8
(6- to 7-inch) flour tortillas
1
tbsp minced peeled fresh ginger
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
Directions
1.
Preheat broiler and lightly oil rack of a broiler pan.
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.
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.
4.
While chicken is broiling, put tortillas on bottom rack of oven to warm.
5.
Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
6.
Cut chicken crosswise into 1/4-inch-thick slices.
7.
To eat, wrap up chicken, plum sauce, and scallions in tortillas.
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