Thai to die for! These luscious chicken-stuffed tortillas can pass as dinner entrees or summer party hors d'oeuvres.

Servings: 12

Ingredients:

• 1 tablespoon tamari soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon Thai chili-garlic paste
• 1 teaspoon virgin olive oil
• 1/2 teaspoon sesame oil (optional)
• Freshly ground black pepper
• 1 (4-ounce) boneless chicken breast, pounded thin
• 2 (8-inch) whole wheat flour tortillas
• 1/4 cup black bean hummus
• 1/2 mango, sliced
• Watercress

Directions:

Mix first six ingredients (tamari through black pepper) together for Thai marinade. Marinate chicken in Thai marinade for at least 1 hour (you can keep the chicken in the marinade for up to 12 hours).

On an outdoor grill or in a nonstick grill pan over medium heat, grill the marinated chicken for 2 to 4 minutes on each side, or until done, and slice into 1/2-inch strips.

Mist flour tortillas with water and microwave for about 20 seconds (to soften). Spread 2 tablespoons of hummus on one half of a tortilla.

Lay sliced chicken, mango and watercress in the center of the tortilla and roll it tightly toward the hummus spread. Slice each roll into 6 pieces. Repeat with the second tortilla.