Peking Chicken Wrap

INGREDIENTS
8 (8-inch) flour tortillas
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon grated, peeled fresh ginger
1/8 teaspoon ground red pepper (cayenne)
2 garlic cloves, crushed with garlic press
6 skinless, boneless chicken thighs (about 1 1/4 pounds)
1 teaspoon vegetable oil
1/4 cup hoisin sauce
1/2 English (seedless) cucumber, cut into 2-inch by 1/4-inch sticks
2 green onions, thinly sliced
DIRECTIONS
1. 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.
2. Coat chicken with oil and place on grill over medium-high heat. Cook 5 minutes, turning over once. Brush chicken all over with honey mixture, and cook 5 to 7 minutes longer or until juices run clear when thickest part of thigh is pierced with tip of knife, turning over once.
3. While chicken is cooking, place foil-wrapped tortillas on same grill, and heat 3 to 5 minutes or until warm.
4. Transfer chicken to cutting board and thinly slice. Spread hoisin sauce on one side of tortillas; top with chicken, cucumber, and green onions, and roll up to serve.