Thai Chicken Wraps

3 chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil

Salad:
1/2 seedless English cucumber, peeled, halved lengthwise and sliced on an angle
2 cups fresh bean sprouts
3 scallions
12 leaves basil
3 tablespoons fresh mint
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar
Salt to taste

Sauce:
1/4 cup chunky peanut butter
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil

4 12-inch tortillas

1.) Grill chicken (tossed in first 2 ingredients)
2.) Make salad
3.) Make sauce
4.) Slice chicken, toss with salad
5.) Heat tortillas
6.) Pile chicken/salad and drizzle liberally with sauce before wrapping

Sweet and Sour Pork

12 ounces lean boneless pork
2 tablespoons dry cooking sherry
2 tablespoons soy sauce
1 teaspoon sesame oil
1 cup chicken broth
1/3 cup sugar
1/3 cup rice vinegar
4 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon cooking oil
1 clove garlic
3 medium carrots bias sliced
1 medium green pepper chopped
1 medium red pepper chopped
3 green onions chopped
2 8-ounce cans pineapple chunks
Cooked rice

Marinade for 20 minutes at room temperature. Cook pork in skillet sprayed with cooking spray until cooked through. Set aside. Pour oil into skillet (medium high heat) cook garlic (15 seconds). Add veggies; cook 4 to 5 minutes. Removes veggies; stir in sauce, add to skillet. Cook until bubbly then cook 2 minutes more. Stir in pineapple and veggies, cook 1 minute. Add pork and toss to combine. Serve over rice.

Make or serve with frozen egg rolls for complete meal.