Spicy Asian Chicken Wrap

1. Preheat oven to 450ºF; place the chicken tenders onto a cookie sheet and bake in oven for 10 minutes or until internal temperature reaches 165ºF for 15 seconds. Cover with foil and set aside.
2. In small saute pan, over medium-high heat, saute onion and peppers with olive oil just until they are tender and reach a temperature of 145ºF. Set the cooked peppers aside.
3. Place chicken tenders in bowl along with the hot teriyaki sauce. Using rubber spatula, gently toss until pieces are coated.
4. Lay tortilla onto flat surface. Put piece of green leaf lettuce into center of tortilla. Spoon 3 ounces cooked jasmine rice on top of lettuce. Place two sauced tenders over rice, then top with some cooked peppers and onions. Finish with fried wonton strips. Fold both sides of tortilla about 1" to the center. Pull one end over filling while holding sides and roll up into a burrito shape. Repeat rolling steps with next five tortillas.

Teriyaki sauce

1. Combine soy sauce, water, pineapple juice, chili paste, sugar, ginger and garlic in a small sauce pot. Bring to a simmer.
2. In a small bowl, stir together rice wine and cornstarch until combined. Stir into the soy mixture; bring back to simmer, then add sesame seeds.
3. Continue to cook until sauce forms a syrupy glaze, about 4 minutes. Ensure the temperature must reach 145ºF for 15 seconds.
4. Transfer to holding container, cover and hold at 140ºF or higher for service.