Betty Crocker's Diabetes Cookbook shares a recipe! Wrap up lunch with 15-minute prep grab-and-go sandwiches.
tablespoons crunchy peanut butter
tablespoons teriyaki baste and glaze (from 12-oz bottle)
tablespoon packed brown sugar
tablespoon hot water
teaspoon sesame or canola oil
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
slices (1 oz each) deli cooked chicken breast
cups shredded iceberg lettuce
cups shredded carrots
cup chopped fresh cilantro
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.