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1
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.
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2
Add chicken to marinade and toss to coat well.
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3
Marinate chicken, covered, at room temperature 15 minutes.
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4
Preheat oven to 350 F.
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5
In a bowl whisk together eggs, 1/2 teaspoon soy sauce, and salt.
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6
Peel jcama and cut into sticks about 3 inches long and 1/4 inch thick.
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7
Cut scallions into pieces about 1 1/2 inches long and halve white pieces lengthwise.
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8
Wrap tortillas in a sheet of foil and heat in oven until hot, about 8 minutes.
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9
While tortillas are heating, heat a wok or an 8- to 10-inch heavy skillet (preferably cast iron) over moderately high heat until a bead of water dropped on cooking surface evaporates immediately.
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10
Add 1 1/2 tablespoons oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking.
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11
Stir-fry eggs until just cooked through but not browned, about 10 seconds.
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12
Transfer eggs to a bowl and break up into bite-size pieces.
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13
Carefully wipe out wok or skillet with paper towels.
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14
In wok or skillet heat 1 1/2 tablespoons oil until hot but not smoking.
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15
Stir-fry jcama 30 seconds and add 1 tablespoon Sherry.
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16
Add scallions and stir-fry 10 seconds, or until jcama is crisp-tender.
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17
Add vegetables to eggs.
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18
Add remaining 2 tablespoons oil to wok or skillet and heat until hot but not smoking.
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19
Stir-fry chicken with marinade 1 minute, or until just cooked through.
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20
Add vegetable mixture with remaining tablespoon soy sauce and reamining 1/2 tablespoon Sherry and stir-fry until heated through.
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21
Divide chicken mixture between 2 plates and serve with tortillas for wrapping.
