You can use leftover grilled chicken for this.

1/4 cup teriyaki sauce

1 teaspoon grated ginger

1 tablespoon vegetable oil

4 boneless, skinless chicken breasts

Wasabi mayonnaise:

1 tablespoon wasabi powder

1 tablespoon water

1/4 cup mayonnaise

2 tablespoons chopped pickled ginger

1 tablespoon soy sauce

4 multigrain rolls

1 cup sprouts

1/2 red onion, thinly sliced

1/4 thinly sliced English cucumber

8 leaves Boston lettuce

Combine teriyaki sauce, ginger and vegetable oil. Pour over chicken breasts and marinate for 30 minutes. Preheat grill to high. Grill breasts about 4 to 5 minutes per side or until juices are clear. Cool.

Combine wasabi and water to make a paste. Whisk into mayonnaise. Stir in ginger and soy sauce.

Cut rolls in half. Brush wasabi mayonnaise on each half. Slice chicken breasts into ¼-inch slices and place over mayonnaise. Add sprouts, red onion, cucumber and lettuce leaves. Sandwich with top half of roll. Cut in half. Serves 4.