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.