12 to 14 Mission® Soft Taco Size Flour Tortillas warmed 1 1/2 lb. boneless, skinless Chicken Breasts 1 1/2 cups Lawry's® 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
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.
Enjoy this delicious chicken teriyaki Mexican recipe!