Ingredients:

• 12 to 14 Soft Taco Size Flour Tortillas warmed
• 1 1/2 lb. boneless, skinless Chicken Breasts
• 1 1/2 cups Teriyaki Marinade divided
• 1/2 lb. Bean Sprouts
• 3 1/2 cups Bok Choy or Lettuce shredded (about 1 large head) 2 Carrots sliced (optional)
• 1 can (8 oz.) sliced Water Chestnuts drained

Instructions:

1. Place chicken in a resealable plastic bag. Pour 1 cup of Teriyaki Marinade. Marinade in refrigerator 30 minutes. Remove chicken from marinade; discard liquid.
2. Grill or broil 10 to 15 minutes or until chicken is no longer pink and juices run clear when cut. Cool slightly and slice.
3. In a large bowl, combine chicken with bean sprouts, bok choy or lettuce, water chestnuts, 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.