Tom Snyder, a display cook, makes a Chinese firecracker wrap for a customer at the Butler Memorial Hospital Cafe.

Per individual wrap:

12-inch tortilla wrap2 ounces plain or fried rice3 ounces stir-fried vegetables1 ounce spicy Szechwan sauce2 ounces teriyaki chicken, juliennedStir-fry vegetables (serves 12 to 15):1 lb. cabbage, julienned1 lb. zucchini, julienned1 lb. squash, julienned1 lb. red onions, julienned1½ tbsp. garlic, minced1½ tbsp. ginger root, minced1/8 cup peanut or vegetable oil1½ cup stir-fry sauceIn a wok, heat oil over high heat, Add ginger, garlic and onion and sauté for 15 to 20 seconds.Add remaining vegetables and stir-fry for 1 to 2 minutes. add sauce. Toss evenly to coat. Cook for 30 seconds.Lay the tortilla flat and spread some sauce over the bottom half of the tortilla. Layer the chicken, rice and stir fried vegetables on the bottom half of the tortilla. Place strips or julienne running in the same direction.Roll up the wrap, starting at the edge closest to the filling. Fold side overhangs of the tortilla and wrap and finish rolling.