TERIYAKI CHICKEN BACON WRAPS
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
1 medium tomato, sliced 4 slices bacon, cooked
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.