Peking Wraps
Serve with iced tea.

Servings: 4

8 - 6 to 7 inch flour tortillas
1/4 cup hoisin sauce
2 tablespoons light 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 pounds skinless boneless chicken thighs (about 6)
1 large plum, quartered, pitted, and cut into 1/4-inch pieces (1 cup)
3 green onions, trimmed and cut lengthwise into 2-inch-long slivers

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.

Per Serving (2 wraps per person): 412 Calories; 9g Fat (19.9% calories from fat); 1g Saturated Fat; 26g Protein; 56g Carbohydrate; 3g Dietary Fiber; 81mg Cholesterol; 953mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates.

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