Chicken Teriyaki rolls
Ingredients
- 12 soft taco size tortillas
- 1 1/2 lb chicken breast
- 1 1/2 cups teriyaki marinade
- 1/2 lb bean sprouts
- 3 1/2 cups bok choy or lettuce,
- shredded (1 lge head)
- 2 carrots sliced (optional)
- 1 can sliced water chesnuts,
- drained
Directions
- Place chicken in a resealable plastic bag. Pour 1 cup of teryaki
- marinade. Marinate in refrigerator 30 minutes. Remove chicken from
- marinade; discard liquid. Grill or broil 10 to 15 minutes or until
- chicken is no longer pink and juices run clear when cut. Cool
- slightly and slice. In a large bowl, combine chicken with bean
- sprouts, bok choy or lettuce, water chesnuts, carrots, and 1/4 cup
- marinade. Spread 1 to 2 teaspoons additional sauce on each
- tortilla. Place about 3/4 cup chicken mixture on each tortilla.
- Fold each tortilla; serve warm.