Bora Bora Recipe

Prepare marinade

In a bowl, whisk together 2 tbs olive oil, 1 tbs soy sauce, 1 tbs fresh lime juice, 1 tsp honey, 1 tsp minced garlic, 1 tsp grated fresh ginger, 3 tsp salt, and 1 tsp black pepper until combined.

Marinate chicken

Place 1 lb chicken breasts in a shallow dish or zip-top bag. Pour marinade over chicken, ensuring pieces are well coated. Marinate at room temperature for 15–20 minutes or in the refrigerator for up to 2 hours. If using thicker breasts, consider pounding to even thickness (about 1/2 inch) for even cooking.

Grill or pan-sear

Heat a grill or large skillet over medium-high heat and brush with 1 tbs vegetable oil. Remove chicken from marinade and shake off excess. Grill or sear chicken 4–6 minutes per side, until an instant-read thermometer reads 165°F (74°C) at the thickest part. Cooking time will vary with thickness.

Rest and slice

Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice thinly against the grain into bite-sized strips for filling tortillas.

Halve and pit 2 ripe avocados. Scoop flesh into a medium bowl and mash to desired texture with a fork.

Add 1 tbs fresh lime juice, 2 tbs finely diced red onion, 1 tsp minced jalapeño (if using), 2 tbs chopped cilantro, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine and taste; adjust salt or lime as needed. Keep covered until assembly to prevent browning.

In a small bowl, whisk together 3 tbs creamy peanut butter, 2 tbs honey, 1 tbs soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, and 1/2 tsp sriracha (optional). Add 2 tbs warm water a little at a time to reach a smooth, pourable consistency. Taste and adjust sweetness or saltiness as desired.

Warm 6 flour tortillas: heat briefly on the grill, in a dry skillet, or wrapped in foil in a 300°F (150°C) oven for 5–8 minutes until pliable.

Spread about 2–3 tbs guacamole on each warm tortilla, leaving a small border at the edges.

Top each with a portion of sliced grilled chicken (about 3 oz per tortilla), then 2–3 tbs mandarin orange segments distributed evenly.

Drizzle 1–2 tbs honey peanut sauce over the chicken and oranges on each tortilla.

Garnish with a sprinkle of toasted sesame seeds (about 1/4 tsp per tortilla) and a few fresh cilantro leaves (about 1 tsp per tortilla).

Fold or roll the tortillas and serve immediately. Offer extra sauce and additional lime wedges if desired.