Peking Chicken Roll-Ups

The traditional Chinese recipe for duck is 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.

PREP: 25 minutes      GRILL: 10 to 12 minutes

MAKES: 4 servings

8 (8-inch) flour tortillas

2 tablespoons honey

2 tablespoons soy sauce

1 tablespoon grated, peeled fresh ginger

teaspoon ground red pepper (cayenne)

2 garlic cloves, crushed with garlic press

6 skinless, boneless chicken thighs (about 1¼ pounds total)

1 teaspoon vegetable oil

¼ cup hoisin sauce

½ English (seedless) cucumber, cut into 2 by ¼-inch matchsticks

2 green onions, thinly sliced

1. Prepare outdoor grill for direct grilling over medium-high heat.

2. 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.

3. Coat chicken with oil and place on hot grill rack. Grill, turning once, 5 minutes. Brush chicken all over with honey mixture and grill until juices run clear when thickest part of thigh is pierced with tip of knife, 5 to 7 minutes longer, turning over once.

4. While chicken is cooking, place foil-wrapped tortillas on same grill rack and heat until warm, 3 to 5 minutes.

5. Transfer chicken to cutting board and thinly slice. Spread hoisin sauce on one side of tortillas. Top with chicken, cucumber, and green onions; roll up to serve.

EACH SERVING: About 400 calories, 27g protein, 50g carbohydrate, 10g total fat (3g saturated), 75mg cholesterol, 1,255mg sodium