Asian Chicken Roll-Ups

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

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4

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

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1g
1%
),
Cholesterol
50mg
50%;
Sodium
850mg
850%;
Total Carbohydrate
32g
32%
(Dietary Fiber
2g
2%
  Sugars
9g
9%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
140%;
Vitamin C
6%;
Calcium
10%;
Iron
15%;
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;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.