You're 20 minutes away from a Thai-flavored chicken sandwich adventure.
tablespoon packed brown sugar
tablespoons creamy peanut butter
tablespoons rice vinegar or cider vinegar
tablespoon fish sauce
teaspoon ground red pepper (cayenne)
spinach-flavored flour tortillas (8 to 10 inch)
cans (10 oz each) chunk light chicken, drained
cups coleslaw mix (from 16-oz bag)
cup chopped seeded cucumber
cup chopped fresh cilantro
cup coarsely chopped dry-roasted peanuts
In small bowl, mix all dressing ingredients with wire whisk until smooth. Cut each tortilla in half.
In medium bowl, place chicken, coleslaw mix, cucumber, cilantro and peanuts. Add dressing; toss to coat.
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 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 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.