Peking Chicken Roll Ups

The traditional Chinese recipe for duck is quite laborintensive and takes several days to make. Our version, prepared in minutes, is made with grilled boneless chicken thighs and served in flour tortillas with hoisin sauce.

8 (8-inch) flour tortillas

2 tablespoons honey

2 tablespoons soy sauce

1 tablespoon grated, peeled fresh ginger

1⁄8 teaspoon ground red pepper (cayenne)

2 garlic cloves, crushed with garlic press

6 skinless, boneless chicken thighs (about 11⁄4 pounds)

1 teaspoon vegetable oil

1⁄4 cup hoisin sauce

1⁄2 English (seedless) cucumber, cut into

2" by 1⁄4" matchstick strips

2 green onions, thinly sliced

• Prepare outdoor grill for direct grilling over medium-high heat.
• Stack tortillas and wrap in foil. In small bowl, mix honey, soy sauce, ginger, ground red pepper, and garlic until blended. Set aside tortillas and honey mixture.
• Coat chicken with oil and place on grill and cook, turning once, 5 minutes. Brush chicken all over with honey mixture and cook, turning once, until juices run clear when thickest part of thigh is pierced with tip of knife, 5 to 7 minutes longer.
• While chicken is cooking, place foil-wrapped tortillas on same grill rack and heat until warm, 3 to 5 minutes.
• Transfer chicken to cutting board and cut into thin slices. Spread hoisin sauce on one side of each tortilla. Top each with chicken, cucumber, and green onions; roll up to serve.

Makes 4 main-dish servings.

Prep: 25 minutes

Grill: 10 minutes