Pacific Rim Chicken Pockets

• 2 Tbsp. soy sauce
• 4 Tbsp. balsamic vinegar, divided
• 1 tsp. grated fresh ginger
• 1 tsp. minced garlic
• 1/4 tsp. fresh ground pepper
• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 2 Tbsp. hoisin sauce
• 8 small (6-inch) flour tortillas
• 2 c. julienne jicama
• 2 c. julienne carrots
• 8 green onions, julienned

1. Combine the soy sauce, 2 tablespoons of the vinegar, ginger, garlic and pepper in a medium bowl.
2. Add the chicken breast halves; toss to coat.
3. Cover and refrigerate for 1 hour.
4. Preheat the broiler.
5. Combine the hoisin sauce and the remaining 2 tablespoons vinegar in a cup.
6. Broil chicken 3 inches from heat source for 3 to 4 minutes per side, until it is opaque in the center.
7. On a cutting board, slice each breast half lengthwise into 1/2-inch thick strips.

soy sauce, balsamic vinegar, ginger, garlic, fresh ground pepper, chicken, hoisin sauce, flour tortillas, julienne jicama, julienne carrots, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287702 (may not work)