Recipe: Teriyaki Chicken Wraps (serves 2)

TERIYAKI CHICKEN WRAPS

1 garlic clove, minced
1 tbsp minced fresh ginger
2 tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp hoisin sauce
1/2 tbsp vegetable oil
12 oz thinly sliced raw chicken breast
4 green onions, ends trimmed
4 (8-inch) flour tortillas

Combine garlic, ginger, vinegar, soy sauce, hoisin sauce and oil in 1 quart bowl. Add chicken and stir to coat. Cover and refrigerate 1 hour.

TO COOK OUTDOORS:
Coat grill rack with vegetable oil spray. Arrange chicken slices on rack in one even layer. Place rack over coals and grill 2-3 minutes per side.

Meanwhile, to use remaining marinade to brush on green onions and as sauce, boil marinade 2-3 minutes to kill bacteria.

Brush green onions with marinade. Place on grill and cook until limp and browned, 1 minute.

TO COOK INDOORS:
Coat stove top grill pan with vegetable oil spray and preheat over medium heat.

Arrange chicken slices on grill pan in one even layer and cook until browned on both sides 3-4 minutes per side. Remove when done and keep warm.

Meanwhile, to use remaining marinade to brush on green onions and as sauce, boil marinade 2-3 minutes to kill bacteria.

Brush green onions with marinade. Place on grill pan and cook until limp and browned, 1 minute.

TO MAKE SANDWICHES:
Cut chicken into strips and divide among tortillas. Add 1 green onion to each, centering chicken and green onion. Fold or wrap chicken. Serve marinade as dipping sauce on side.

Makes 4 sandwiches or 2 servings
Adapted from unknown source