8 scallions — trimmed
3 Tablespoons reduced-sodium soy sauce
1/4 cup plum jam or hoison sauce
2 Tablespoons +2 tsp reduced sodium ketchup
2 Tablespoons +1 tsp rice vinegar
3/4 teaspoon five-spice powder
1 pound skinless boneless chicken breast
8 8 inch flour tortillas
1 red bell pepper — cut in thin strips
In a large bowl of water, soak the scallions until ready to cook.
In a small bowl, combine the soy sauce, plum jam, ketchup, vinegar, and five spice powder. Transfer 1/2 cup of the plum jam mixture into a measuring cup and spread onto the chicken breasts. Set the chicken aside. Using the remaining mixture, spread one side of the tortillas with the plum jam mixture and set aside.
Preheat the grill to a medium heat. Spray the rack–off the grill–with nonstick cooking spray. Grill the chicken and scallions, covered, for 3 minutes or until the scallions are cooked tuning once, for 5 minutes or until cooked through. Remove the chicken from the grill and grill the tortillas, jam-sides up, for 20 seconds to warm through.
Thinly slice the chicken on the diagonal. Dividing evenly, place the chicken, scallions, bell peppers on the jam side of the tortillas. Place 2 filled tortillas on each of 4 plates and serve open face or rolled.