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Peking (Beijing) Chicken in Tortillas

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Peking (Beijing) Chicken in Tortillas

4 to 6 boneless skinless chicken breast halves
(about 1 1/4 pounds total)
8 flour tortillas (about 7-inch diameter)

Marinade:
3/4 cup Chinese plum sauce
(7- or 8-ounce jar)
1/2 cup hoisin sauce

Condiments:
Sweet Pea "Guacamole" (recipe follows)
8 to 10 green onions, sliced lengthwise
into halves or quarters
1 can (8-oz.) sliced water chestnuts,
drained and cut into strips
1 cup cilantro leaves, torn into sprigs
2 cups sliced radishes
Reserved marinade sauce

To marinate: Several hours or the day before serving, cut all fat from chicken breasts, rinse and pat dry. In a small bowl, stir together plum and hoisin sauces. Place chicken in a plastic zipper bag and pour half the marinade over. Marinate in the refrigerator for at least 4 hours, preferably overnight, turning once to coat evenly. Refrigerate remaining marinade. Meanwhile, make Sweet Pea "Guacamole" and prepare condiments.
To grill or broil: Oil rack and place 3 to 4 inches from coals. Heat coals. When hot, remove chicken from marinade and grill for 3 to 4 minutes per side or until cooked through, brushing with marinade once or twice. Or broil as close to heat source as possible. Remove to a cutting board and slice lengthwise into 1/4-inch strips.
To heat tortillas: Divide tortillas in half and wrap in cloth napkins or towels to heat in microwave or foil for conventional oven. Microwave 1 package on high (100%) for 30 seconds or until warm. (For a larger party, 8 tortillas can be wrapped together and microwaved on high for 1 to 2 minutes. Do not microwave more than 8 at a time or they will not heat evenly.) Or, bake at 350 degrees F for 10 minutes or until heated through.
To serve: Offer each guest a warm tortilla. Spread with sauce, top with chicken and assorted condiments, roll up, and enjoy.
When guests have finished their first tortilla, microwave or bake second packet in the same manner. Makes 4 servings, 2 tortillas per person.

Sweet Pea "Guacamole":
1 1/2 cups frozen peas (preferably
not the petit variety)
2 medium cloves garlic, peeled
1 1/2 tablespoons. sesame oil
1 1/2tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
Several dashes hot chili oil or
Tabasco sauce, to taste
3 tablespoons chopped cilantro, optional
3 tablespoons. plain regular low-fat, or
nonfat yogurt or sour cream

Place peas in a medium microwave-safe bowl and microwave on high
(100%) until hot, 2 to 4 minutes. In a food processor with the metal blade, mince garlic. Add peas, sesame oil, lime juice, soy sauce, chili oil, cilantro
(if using), and yogurt or sour cream. Process until pureed, scraping sides,
about 1 minute. Transfer to a bowl and refrigerate. (The guacamole may
be refrigerated up to 2 days or frozen up to 1 month.) Bring to room
temperature before serving. Makes about 1 1/4 cups.
 

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