INGREDIENTS

6 each  6" Heat Pressed Flour Tortillas (10400)  
Egg Batter to dip   
1 tsp. Red  Curry Powder  
1 tsp.  Olive Oil  
5 oz. wt. Chicken Breast , boneless/skinless   
12 oz. vol. (Hoeegarden) Wheat Beer and Orange Glaze , see related recipe    
8 oz. vol. Julienne Carrots   
2 oz. vol. Green Onions  , thinly sliced 
10 oz. vol. Fennel Bulb  , thinly sliced 
Sweet Chile Sauce to drizzle   

DIRECTIONS

1.) Whisk red curry powder and olive oil together to make a rub for chicken breast.

2.) Coat chicken in red curry rub and marinate for 2 hours or overnight.

3.) Place chicken on preheated grill. Cook until proper internal temperature is reached, brushing chicken occasionally with Wheat Beer and Orange Glaze.

4.) While chicken is cooking, sauté vegetables in skillet over medium heat.

5.) Add 3 oz. of wheat ale and orange glaze to vegetables. Remove from heat.

6.) Dip tortillas in egg batter and place on oiled flattop or skillet and cook until lightly golden on each side, turning once.

7.) Place tortilla crepes on worksurface. Lightly brush inside of crepes with sweet chile sauce.

8.) Slice chicken into thin strips and distribute evenly in the center of each crepe with sautéed vegetables.

9.) Roll to close and place seam side down on plate.

10.) Ladle crepes with remaining Wheat Ale and Orange Glaze and drizzle with sweet chile sauce.

11.) Serve immediately.

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