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CHICKEN TERIYAKI WRAPS

List of Ingredients






4 boneless, skinless chicken breast halves (about 1 pound)
1 12-ounce bottle teriyaki marinade with pineapple juice, divided
1/2 pound bean sprouts (about 3 cups)
3 1/2 cups bok choy or lettuce, shredded
1 5-ounce can sliced water chestnuts, drained
16 12-inch flour tortillas, warmed



Recipe



Rinse and pat dry chicken. With large fork, pierce each piece. Place
in resealable plastic bag with 3/4 cup marinade. Cover with plastic
wrap and marinate in refrigerator at least 30 minutes. Remove chicken
from marinade and discard liquid.

Grill or broil 10-15 minutes or until chicken is no longer pink and
juices run clear when cut. Cool slightly and cut into thin slices.

In large bowl, combine chicken, bean sprouts, bok choy or lettuce,
water chestnuts and 1/4 cup fresh teriyaki marinade. Spread each
tortilla with 1-2 teaspoons additional marinade. Divide chicken
mixture between each tortilla; fold and roll. Slice if desired.

Makes 8 servings (about 16 wraps).