12 ounces of chicken breast, sliced thinly

¼ + ¼ cup Kikkoman® Teriyaki

Marinade & Sauce, divided 2 Tbsp. water

1 tsp. cornstarch

1 Tbsp. cooking oil

Leafy lettuce

1 medium tomato, sliced 4 slices bacon, cooked

and chopped

4 10-inch spinach tortillas

1. Add sliced chicken to a shallow dish with ¼ cup teriyaki sauce. Stir to coat. Marinate for 2 hours or overnight.

2. Whisk together remaining teriyaki sauce, water, and cornstarch in a saucepan. Heat over low heat until simmering. Continue to simmer until thickened, about 2 minutes. Remove from heat, set aside to cool until warm.

3. Drain and discard marinade from chicken. Heat oil in a large skillet over medium heat until sizzling. Add chicken and cook for 8-10 minutes. Stirring regularly. Cool chicken until warm or chill.

4. Assemble lettuce, tomato, chopped bacon and ¼ of chicken on a tortilla. Drizzle with teriyaki sauce. Fold tortilla. Repeat with remaining ingredient­s.

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