4 boneless skinless chicken thighs

Neutral oil

4 scallion pancakes

1 green Anjou pear, sliced

1 cup chopped lettuce or greens

In a large bowl, mix together the sauce ingredients until well-combined. Add the chicken and set aside to marinate for at least 1 hour.

Once the chicken has marinated, heat a drizzle of oil in a large pan over medium heat. Transfer the chicken to the hot pan. Cook until golden brown, 3 minutes per side, then transfer the chicken to a plate to rest.

While the chicken rests, return the pan to medium heat and add a few more drizzles of oil. Add the scallion pancakes to the hot pan in batches and cook until crisp on both sides.

To assemble the wraps, thinly slice the chicken, if desired. Top each scallion pancake with the teriyaki chicken, sliced pear, and chopped lettuce. Roll the wraps up tightly.

Serve the wraps with Taiwanese Golden Kimchi.

2 tablespoons apple cider vinegar

2 tablespoons sugar

1 tablespoon black sesame oil

2 cloves garlic

2 tablespoons chopped carrots

2 tablespoons chopped pears

1 tablespoon peanut butter

1 cube fermented tofu

1 teaspoon red chili flakes (optional)

Chop the cabbage into bite-size pieces, then wash and thoroughly drain it. Place the cabbage and salt in a large resealable plastic bag and mix to combine. Set aside until softened, 15 minutes.

Meanwhile, make the sauce: In a mini food processor, blend the sauce ingredients together until well-combined.

Once the cabbage has softened, squeeze out and discard the excess water, then add the cucumber and pear slices to the bag. Pour the sauce into the bag and mix well.

Transfer the bag to the refrigerator and marinate for at least 3 hours before serving. Serve with the Pear-Teriyaki Chicken Wraps or enjoy as a side dish.