Sauce:

1/4 cup cilantro; chopped
1/4 cup green onion; chopped
2 tablespoon ginger; minced
1/4 cup orange juice
1/4 cup oyster sauce
1/4 cup rice wine
2 tablespoon honey
2 tablespoon sesame oil
2 tablespoon chili sauce

Chicken and mushrooms:

4 chicken breasts; whole with
1 skin
1/2 lb mushrooms; shitake or
1 portobello
12 tortillas; corn or wheat
1/2 cup hoisin sauce

Combine barbecue sauce ingredients in a bowl and stir well. Marinate chicken in half of the sauce for at least 15 min but not longer than 2 hours. Clean mushrooms. Warm tortillas. Chinese wrappers may be used instead. Grill chicken (skin side down) over medium heat for about 6 min.

Brush with marinade, turn and grill other side for another 6 min or until centers are no longer pink. Cut into strips. Meanwhile, brush the mushrooms with the reserved marinade and grill until they soften, about 3 min per side. If using portobello mushrooms, cut into strips. Serve tortillas, chicken, mushrooms and hoisin sauce for guests to assemble.

Yield: 4 servings