One Fabulous Recipe

Asian Chicken Wraps, Ribboned with Zucchini and Carrots Drizzled with a Honey Teriyaki Glaze. BBQ'd to perfection. Yum.

Recipe:

Glaze: Chicken Rolls:

3 tbsp honey 12 chicken tenders (about 1 1/2 lbs)

2 tbsp soy sauce 1 tbsp Asian Seasoning

1 tbsp rice vinegar 2 tbsp soy sauce

1 garlic clove, pressed 2 large carrots

1 tbsp Asian seasoning 2 medium zucchini

Preparation:

- Add all glaze ingredients in mixing bowl and microwave for 1-2 minutes or until slightly boiled and thickened.

- For rolls, flatten chicken to an even 1/4 inch thickness with meat tenderizer.

(I cut 4 chicken breaks into 3 strips to make my "tenders")

- Combine chicken strips in a bowl with soy sauce and Asian seasoning, stir until all pieces are evenly coated.

- Cut carrots and zucchini into long ribbons using a vegetable peeler. (12 each)

- For each roll, stack a wide carrot ribbon, zucchini ribbon, and chicken tender. Roll up and secure with tooth pick.

- Then cook a batch of rice. I used all the extra vegetables along with green onions in the rice to give some extra flavor.

- Finally toss those bad boys onto the BBQ for about 6 minutes on each side or until chicken is completely cooked through.

- Once done place them over rice and drizzle them with your pre-made glaze.

*I think next time I make these I'm going alter the sauces a bit. Maybe add some sesame oil, ginger-root, and other spices to give it more kick. Its a really easy and fun recipe that will impress your friends and family!