ASIAN CHICKEN ROLL-UPS

Asian Chicken Roll-Ups image

Betty Crocker's Diabetes Cookbook shares a recipe! Wrap up lunch with 15-minute prep grab-and-go sandwiches.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 10

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Ingredients

2 tablespoons crunchy peanut butter
2 tablespoons teriyaki baste and glaze (from 12-oz bottle)
1 tablespoon packed brown sugar
1 tablespoon hot water
1 teaspoon sesame or canola oil
4 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
8 slices (1 oz each) deli cooked chicken breast
1 1/2 cups shredded iceberg lettuce
1 1/2 cups shredded carrots
1/2 cup chopped fresh cilantro

Steps:

In small bowl, beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil with wire whisk until smooth.
Spread about 1 1/2 tablespoons peanut butter mixture over each tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 2 tablespoons cilantro. Roll up tortillas.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 9 g, TransFat 1 g