Applebee's Teriyaki Sauce

2-3 Tb. Honey
3-5 Tb. Soy Sauce
2 Tb. Mayonnaise
2-3 Tb. Vinegar
1/2 Tb Dijon Mustard

Wisk above ingredients together. As you can see, I'm not real certain on my measurements. When I made my sauce, I really just added each ingredient without measuring until is had the taste and consistency I liked. My recommendation is to go heavier on the honey, and go light on the vinegar. This really did taste like the Teriyaki sauce I'd had at Applebee's.

Applebee's Oriental Chicken Wrap-COPY CAT

2 Crispy cooked chicken Breasts-sliced into very small bite size chunks

1 1/2 C. Cabbage or the heart of iceberg lettuce-chopped into strips

1 1/2 C. carrots, julienned

1 C. almonds, sliced or chopped

1 C. chow mein noodles (See note below if you can't find chow mein noodles where you are)

Teriyaki Sauce

Tortillas

Oil

1. Make your teriyaki sauce and let it sit in refrigerator until it's time to eat.

2. Prepare your veggies and almonds if you need to.

3. Cook your chicken: I dipped mine in eggs, then flour and homemade bread crumbs, then I fried them in olive oil until they were really crispy. Make sure the juices have been let out of them if you want really crispy chunks. For this wrap you want crispy chicken, and warm chicken so give yourself some time from when the chicken is done cooking to let them cool a little and to let them dry. While they are still warm to hot, slice the breasts first into strips, then into bite size pieces. Place in a bowl.

4. Heat about a Tb of oil in a small pan. Let your carrots cook for just a little bit (about 5 minutes). You want them still very crispy but cooked enough so that they aren't like an uncooked carrot. Remove carrots from oil and place in a medium bowl.

5. In a medium bowl, mix the carrots, cabbage, almonds and chow mein noodles.

6. Place a helping of the veggie mix onto a tortilla. Next, scoop a large spoonful of the chicken onto the veggie mix. You can either pour the teriyaki sauce onto the chicken here, or you can do it like they do in the restaurant: Dip the wrap into a container or sauce. Both ways or messy so pick your poison.

**No chow mein noodles? I couldn't find them either in my store so I modified which is the story of my kitchen. I found some ramen noodles and bought 1 package. When I was cooking the carrots, I added about 1/2 the package of noodles into the oil (break small chunks off), then added a teeny bit of water to the pan. I cooked the noodles until they were just about to start getting soft. This worked well because the noodles weren't rock hard, but were just crispy enough to add to the crunch value of the wrap.

Pillsbury Dough Crescent Rolls-COPY CAT

2 pkg Active Dry Yeast

¾ C. Warm water (lukewarm)

½ C. Sugar

1 tsp. Salt

2 large eggs

½ C. Shortening (Part Butter)

4 C. Unbleached flourButter or margarine, softened

Dissolve yeast in warm water, in large bowl. Stir in sugar, salt, eggs, shortening and half of the flour into the yeast mixture. Add the remaining flour blending until smooth. I did all this in the mixer. Scrape sides of bowl and cover with a damp cloth. (one that has been dipped in warm water, not a wet one.) Let rise in warm place. Until double. About 1 1/2 hours. Divide the dough in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the large end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour. Preheat oven to 400 degrees and bake for 12 to 15 minutes, or until a golden brown. Brush with soft butter. Makes 32 crescent rolls.

I needed crescent rolls that were slightly flakier than the usual recipe I use. I use these to make Broccoli Ham Ring.