| 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 |
Serve with...
Pineapple-Orange Colada
Total Time:
5 min
| 1. | In small bowl, beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil with wire whisk until smooth. |
| 2. | 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. |
| No change. |
|
| The extra vitamin A from one serving of this recipe will be stored in your body for three to five days. |
|
| Feel free to substitute stir-fry sauce for the teriyaki baste and glaze. |
|
| Enjoy these flavor-packed Asian roll-ups with 3/4 cup cut-up fresh pineapple sprinkled with 1 teaspoon coconut. That brings you to 3 1/2 Carbohydrate Choices. |
Nutrition Information:
330 ( 110); 12g ( 2 1/2g, 1g); 50mg; 850mg; 32g ( 2g, 9g); 23g 140%; 6%; 10%; 15% 1 ; 1 ; 0 ; 3 ; 1/2 2