Preparation: 20 minutes
Cooking: 10 minutes
Portions: 4

Ingredients
300 g of Chicken of the woods

Glaze:
Juice of 2 limes
125 ml maple syrup
125 ml of water

Topping
30 g wild rice
1 Boston lettuce
¼ cantaloupe
2 strawberries, sliced
¼ cucumber finely sliced in julienne
¼ red onion, finely sliced and soaked in ice water
¼ zucchini, finely sliced in julienne
½ red pepper, finely sliced in julienne
100 gram of soybean sprouts, blanched
Sliced green shallots
Leaves of mint, Thai-basil, and coriander

Preparation
In a very hot skillet, toast the wild rice until it pops, like popcorn.
Set aside.
Mix juice of 2 limes, maple syrup and water.
Set aside.
Clean Chicken of the Woods and cut of the base part which will be to tough. Keep the mushroom in big pieces.
Heat a heavy-duty grill pan to high heat.
Lower the heat to medium-high and grill both sides of the mushroom 1 to 2 minutes.
Let cool down.
Tear the mushroom in the length.
Heat a skillet with oil and fry the mushroom pieces golden.
Deglaze the polypore with the lime and maple mixture.
Put a lid on the pan so the mushroom gets a full steam.
This insures that the mushroom gets thoroughly cooked.
Take of the lid and let evaporate the liquid until the mixture sticks to the mushrooms.
Set a side and let cool down.
Slice the vegetables and fruits in a fine julienne and mix with black pepper and a bit of salt.
Mix in the herbs.
Fill the lettuce leaves with the salad, sprinkle with the popped rice, place the Chicken of the wood on the wraps and drizzle with Teriyaki sauce.