1) In a small bowl, whisk together the vinegar, sesame oil, peanut oil, soy sauce, lime juice, garlic, plum wine and pepper to taste. Pour over chicken breast and marinade in a single layer for 1-2 hours.
2) Prepare an indirect fire in your grill.
3) When the coals are ready, remove the chicken from the marinade and place on indirect grill. Cook, until just done and juices run clear, 4-5 minutes per side. Cut into strips.
4) Line 4 individual plates with radicchio and place chicken breasts on top. Top with the snow peas, peppers and cilantro and pass the flour tortillas.
