tangerine-glazed chicken tortilla wrap serves 4

ingredients

1 cup freshly squeezed tangerine juice ¼ cup soy sauce ½ cup sugar 1 teaspoon grated ginger 2 teaspoons tangerine zest 4 (5 oz.) boneless, skinless chicken breasts 2 teaspoons salt 1 teaspoon fresh ground white pepper 4 10” whole wheat tortillas 1 ½ cups shredded Napa cabbage ½ cup carrots, julienned 2 thinly sliced red Fresno chilies 2 oz. roasted peanuts 1 tablespoon chopped cilantro 1 tablespoon rice wine vinegar 2 teaspoon dark sesame oil directions chicken marinade Set a 1-quart saucepan over medium-high heat and add the tangerine juice, soy sauce, sugar, ginger, and orange zest. Bring to a boil, lower heat to a simmer, and cook until liquid is reduced to about ¾ cup, about 20 minutes. Remove the glaze from the heat, reserve ¼ cup separately, and then pour the remaining glaze over the chicken breasts in a re-sealable plastic food storage bag. Refrigerate the chicken breasts for 2 to 24 hours. grilling procedure Remove the chicken from the plastic bag and discard the marinade. Season the chicken on both sides with the salt and pepper. Place the chicken, smooth side down, on the grill and cook for 4 minutes, rotate 45 degrees and cook an additional 4 minutes. Turn the chicken over, brush each breast with 1 tablespoon of the reserved glaze, and cook for another 4 minutes on the second side, or until just cooked through. Remove from the heat and cut in to ¼ inch julienne strips. cabbage slaw Place Napa cabbage, carrots, red chilies, cilantro, and peanuts in a medium mixing bowl and add vinegar and sesame oil. Toss lightly to incorporate. assembly For the tortilla, warm on a flat-top griddle or large sauté pan until soft. Place slaw mixture in the center of the tortilla and then the glazed chicken onto of slaw. Wrap tortilla and serve.