Instructions: Cut chicken into 1/4-inch thick strips and in a shallow baking dish stir together cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Sherry until combined well. Add chicken to marinade and toss to coat well. Marinate chicken, covered, at room temperature 15 minutes.

Preheat oven to 350 degrees.

In a bowl, whisk together eggs, 1/2 teaspoon soy sauce, and salt. Peel jicama and cut into sticks about 3-inches long and 1/4-inch thick. Cut scallions into pieces about 1 1/2-inches long and halve white pieces lengthwise.

Wrap tortillas in a sheet of foil and heat in oven until hot, about 8 minutes.

While tortillas are heating, heat a 8- to 10-inch heavy skillet, preferably cast-iron, over moderately-high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons oil, swirling skillet to coat evenly, and heat until hot but not smoking. Stir-fry eggs until just cooked through but not browned, about 10 seconds. Transfer eggs to a bowl and break up into bite-size pieces.

Carefully wipe out skillet with paper towels. In the skillet heat 1 1/2 tablespoons oil until hot but not smoking. Stir-fry jicama 30 seconds and add 1 tablespoon Sherry. Add scallions and stir fry 10 seconds, or until jicama is crisp-tender. Add vegetables to eggs. Add remaining 2 tablespoons oil to skillet and heat until hot but not smoking. Stir-fry chicken with marinade 1 minute, or until just cook through. Add vegetable mixture with remaining tablespoons soy sauce and remaining 1/2 tablespoon Sherry and stir-fry until heated through.

Divide chicken mixture between 2 plates and serve with tortillas for wrapping.

This recipe yields 2 servings.

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