Clam Teriyaki Wrap
Ingredients:
- 3 1 lb. bags of Sea Watch IQF Chopped Surf Clams
- 6 cups white rice, cooked
- 3 cups green peppers, sliced thin
- 1 cup red onion, sliced thin
- 1 cup ginger teriyaki sauce
- ¼ cup sesame oil
- 12 12" flour tortillas, baked 2-3 minutes or warmed on a flat griddle for 15 seconds
Preparation:
- Sauté peppers in sesame oil for 2 minutes.
- Add onions and sauté until tender.
- Add clam meat and sauté until they start to become firm and tender.
- Lay each warmed tortilla on clean work surface.
- Brush tortillas with ginger teriyaki sauce approximately 1 oz. per tortilla.
- Spread thin layer of rice over each tortilla.
- Top with 4 oz. of remaining ingredients.
- Fold ends of tortilla, roll and wrap.
Yield: 12 servings
