YIISolutions

Peking Chicken Wraps Recipe 4 chicken breast fillets 1/4 cup scallions Sliced cucumber Flour tortillas Marinade Garlic Ginger 1/4 cup white wine vinegar 1/4 cup soy sauce 1/2 cup hoisin sauce Combine Marinade ingredients well. Place whole trimmed chicken fillets in marinade; let stand for 30 minutes. Remove chicken from marinade, reserving the marinade. Cook chicken in a pan on the stove or on the grill. When done, slice into strips. Place remaining marinade in a pan and stir until mixture boils, reducing a little. On a tortilla, lay the chicken strips, scallion and cucumber. Drizzle with warm Marinade.

Santa Fe Carnitas Recipe 1 (1 1/2 pound) boneless sirloin or top round     steak, cut across the grain into 1/8-inch strips Marinade 6 tablespoons vegetable oil 6 tablespoons soy sauce 2 tablespoons dried Mexican oregano 4 garlic cloves, minced The night before you plan to cook the meat, place it in a shallow non-reactive dish. Combine the marinade ingredients in a bowl and pour the marinade over the meat. Refrigerate, covered, for at least 12 hours. It is best to marinate it 24 hours. Fried Meat and Vegetables 1 tablespoon vegetable oil 1 large onion, sliced thin 5 fresh green New Mexico or     Anaheim chiles, sliced into     very thin rounds 4 (8-inch) flour tortillas, warmed Drain the meat and discard the marinade. In a large, heavy skillet, warm the oil over high heat until it just begins to smoke. Saut