Peking-Style Chicken Wraps
['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']
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.
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