Asian Chicken Roll-Ups

 

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

• 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.