marinade:
                     1 ea 2 piece dried tangerine
                     2 ts grated orange peel
                     1/4 c  orange juice
                     3 tb lime juice
                     3 tb soy sauce
                     2 tb dry sherry
                     2 tb cooking oil
                     1 tb minced jalapeno or serrano
                     2 ts minced garlic
                     2 ts grated ginger
                     1 ts sugar
                     1/2 ts ground cumin

                        other ingredients
                     4 ea boneless, skinless chicken breast halves
                     8 ea to 12 small flour tortillas
                     2 tb cooking oil
                     1 sm jalapeno or serrano, minced
                     1 ea red and yellow bell pepper,seeded and julienned
                     1 ea large carrot, julienned
                     1 sm red onion, thinly sliced
                     1 ea to 2 avocados, peeled, pit removed and sliced
                     1    cilantro sprigs (garnish) roasted sweet pepper salsa:
                     2 lg tomatoes, cored & finely diced
                     1 lg red bell pepper, roasted, peeled, seeded, and finely
                          diced (about 1/2 cup)
                     2 ea to 3 jalapeno or serrano chiles, minced
                     1/4 c  chopped cilantro
                     2 tb finely chopped pickled ginger
                     1 ts minced garlic
                     2 tb rice vinegar
                     1 tb chinese chili sauce

                 Combine the salsa ingredients in a medium bowl,   mix well.  Place
               in a serving bowl, cover and  refrigerate until ready to use.

                 Soak the tangerine peel in warm water for 30 minutes.  Drain and
               finely  chop the peel.  Place the peel in a bowl with the remaining
               marinade ingredients.  Place the breast halves between 2 sheets of
               plastic wrap and  pound with a flat-surfaced mallet until about 1/4
               inch thick.  Place the breasts in a sealable plastic bag, pour in the
               marinade, and seal the bag.   Refrigerate for 2 or 4 hours, turning
               the bag occasionally to distribute the marinade.  Lift the chicken
               from the marinade and drain briefly.
                 Reserve the marinade.  Place the chicken on an oiled grill 4 to 6
               inches above a solid bed of medium-glowing coals.  Cook until
               the chicken is no  longer pink when cut, about 3 minutes on each
               side.  Meanwhile, stack and wrap the tortillas in foil and place on
               one side of the grill to heat.

                 While the chicken is grilling, heat a wok over high heat until hot.
               Add the oil, chile, bell peppers, carrot and onion and stir fry for 1
               minute.   Add 1/4 cup of the reserved chicken marinade and stir
               fry for 1 minute.
               To serve, cut the chicken across the grain into slanting slices.
               Place   the chicken, vegetables, and tortillas on a platter.  Place the
               avocado, salsa and cilantro sprigs in separate serving dishes.  Wrap the
               chicken  and your choice of condiments in a tortilla and eat out of
               hand...