IT`S A WRAP

If you`ve never made a chicken sandwich from scratch because you don`t want to cook more than you need for a two-person household, don`t worry. You don`t have to roast a whole chicken to get the meat for a delicious chicken sandwich.

The equivalent of two chicken breast halves will yield enough chicken for satisfying sandwiches for two. And you don`t even have to use bone-in chicken breast meat. You can pick up a package of thinly sliced chicken breast meat that cooks in less than 10 minutes.

To start, prepare a teriyaki marinade for the chicken slices. Just soak the tender meat long enough to flavor it. Then you can cook the chicken on a stove-top grill or an outdoor grill.

Because an outdoor grill has more cooking surface, you may want to increase the recipe. Use twice the chicken and marinade, and for the same cooking time you`ll have chicken leftovers for salad or a cold Asian noodle dish.

You can serve teriyaki-flavored chicken with lettuce and tomato on sourdough bread or wrap up your meal in a flour tortilla. Either way, it`s a delicious alternative to a deli chicken sandwich.

TERIYAKI CHICKEN WRAPS

1 garlic clove, minced

1 tablespoon minced ginger root

2 tablespoons balsamic vinegar

2 tablespoons soy sauce

2 tablespoons hoisin sauce

1/2 tablespoon vegetable oil

12 ounces thinly sliced, raw chicken breast

4 green onions, ends trimmed

4 (8-inch) flour tortillas

Combine garlic, ginger root, vinegar, soy sauce, hoisin sauce and oil in 1-quart bowl. Add chicken and stir to coat. Cover and refrigerate 1 hour.

To cook outdoors, spray grill rack with nonstick cooking spray. Arrange chicken slices on rack in one even layer. Place rack over ash-covered coals and grill 2 to 3 minutes per side.

Meanwhile, to use remaining marinade to brush on green onions and as sauce, boil marinade 1 minute to kill bacteria. Brush green onions with marinade. Place on grill and cook until limp and browned, 1 minute.

To cook indoors, spray stove-top grill pan with nonstick cooking spray and preheat over medium heat. Arrange chicken slices on grill pan in one even layer and cook until browned on both sides, 3 to 4 minutes per side. Remove when done and keep warm. Brush green onions with marinade. Place on grill pan and cook until limp and browned, about 1 minute.

To make sandwiches, cut chicken into strips and divide among tortillas. Add 1 green onion to each, centering chicken and green onion. Fold or wrap chicken. Serve marinade as dipping sauce on side. Makes 4 sandwiches or 2 servings.

(Bev Bennett is the author of four cookbooks including the award-winning ``Dinner for Two,`` Barron`s.)

(c) 2000, Bev Bennett. Distributed by the Los Angeles Times Syndicate.

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Author: Bev Bennett