|
| 1 | tablespoon packed brown sugar |
| 2 | tablespoons creamy peanut butter |
| 2 | tablespoons rice vinegar or cider vinegar |
| 1 | tablespoon fish sauce |
| 1/8 | teaspoon ground red pepper (cayenne) |
|
| 4 | spinach-flavored flour tortillas (8 to 10 inch) |
| 2 | cans (10 oz each) chunk light chicken, drained |
| 1 1/2 | cups coleslaw mix (from 16-oz bag) |
| 1/2 | cup chopped seeded cucumber |
| 1/2 | cup chopped fresh cilantro |
| 1/4 | cup coarsely chopped dry-roasted peanuts |
Serve with...
Dreamy Tropical Cream Fizz
Total Time:
10 min
| 1. | In small bowl, mix all dressing ingredients with wire whisk until smooth. Cut each tortilla in half. |
| 2. | In medium bowl, place chicken, coleslaw mix, cucumber, cilantro and peanuts. Add dressing; toss to coat. |
| 3. | Form tortilla halves into cone shapes. Spoon chicken mixture into each cone. |
|
| Regular tortillas can be used instead of spinach-flavored tortillas. Soy sauce can be substituted for the fish sauce. |
|
| Choose fat-free regular flour tortillas and reduced-fat peanut butter spread to trim the fat in these delicious salad cones. |
|
| Fish sauce, or nam pla in Thai, is a salty, watery, fermented sauce with a very pungent odor. It is used extensively in Southeast Asian cooking. You may be familiar with its flavor as it's the key ingredient in the sauce accompanying deep-fried spring rolls served in Thai and Vietnamese restaurants. |
Nutrition Information:
380 ( 120); 14g ( 2 1/2g, 1/2g); 60mg; 1130mg; 35g ( 3g, 6g); 30g 20%; 15%; 10%; 15% 1 1/2 ; 1/2 ; 1 ; 3 1/2 2