Ingredients

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

Directions

1. Preheat broiler and lightly oil rack of a broiler pan.
2. 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.
3. 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.
4. While chicken is broiling, put tortillas on bottom rack of oven to warm.
5. Boil remaining sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
6. Cut chicken crosswise into 1/4-inch-thick slices.
7. To eat, wrap up chicken, plum sauce, and scallions in tortillas.

Serves 4.

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Ingredients

1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks
4 scallions, thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
Vegetable oil, for grates
4 (6-inch) whole-wheat pitas
1 cucumber (8 ounces), halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs
Watermelon slices (optional)

Cumin yogurt sauce:
1/2 cup plain low-fat yogurt
1/2 teaspoon ground cumin
Coarse salt and ground pepper

Directions

1. Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1-1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.
2. Transfer chicken mixture to a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).
3. Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season patties with salt and pepper; grill until opaque throughout, 2 to 3 minutes per side.
4. For the Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse salt and ground pepper.
5. Halve pitas crosswise (toast on grill, if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with cumin yogurt sauce and, if desired, watermelon slices.

Serves 4.

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Ingredients

For the dressing:
5 Tbs. pineapple juice
1 Tbs. soy sauce
1 Tbs. peanut oil
1 Tbs. Asian sesame oil
2 tsp. fresh lime juice
1/2 tsp. honey
1/2 tsp. finely grated fresh ginger
1 small clove garlic, minced
Large pinch crushed red pepper flakes
1/4 cup small-diced fresh pineapple
1 Tbs. finely chopped fresh cilantro
For the steak:
1 lb. flank steak
1-1/2 Tbs. vegetable oil; more for the grill
Kosher salt and freshly ground black pepper
For the salad:
6 oz. torn butter lettuce (about 6 lightly packed cups)
1 medium cucumber, seeded and thinly sliced
3 radishes, thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup thinly sliced scallion (both white and light-green parts)

Directions

1. Heat a gas grill to medium high.
2. Make the dressing: In a small bowl, whisk the pineapple juice, soy sauce, peanut oil, sesame oil, lime juice, honey, ginger, garlic, and pepper flakes to blend. Stir in the pineapple and cilantro.
3. Cook the steak: Rub the steak with the oil and season with 1 tsp. each salt and pepper.
4. Clean and oil the grill grates. Grill the steak, covered, until it has nice grill marks on one side, 5 to 6 minutes. Flip and reduce the heat to medium. Cook, covered, until done to your liking, an additional 4 to 5 minutes for medium rare. Transfer to a cutting board and let rest for 5 to 10 minutes.
5. Assemble the salad: In a large bowl, toss the lettuce, cucumber, and radishes with about half of the dressing. Season to taste with salt and pepper. Divide among 4 large plates. Thinly slice the steak across the grain and drape it over the greens. Drizzle some of the remaining dressing over the beef, sprinkle with the scallions, and serve.

Serves 4.

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