In this recipe, tortillas are a supermarket stand-in for mandarin pancakes.

　　Active time: 30 min Start to finish: 35 min

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Preheat broiler and lightly oil rack of a broiler pan.

　　

Step 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.

　　

Step 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.

　　

Step 4

While chicken is broiling, put tortillas on bottom rack of oven to warm.

　　

Step 5

Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.

　　

Step 6

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

　　

Step 7

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