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Asian Chicken Roll-Ups

asian chicken roll-ups Lunch Asian
Asian Chicken Roll-Ups
  • Prep 15 min
  • Total 15 min
  • Servings 4

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

Updated January 23, 2009

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
2 1/2g
14%
Trans Fat
1g
Cholesterol
50mg
16%
Sodium
850mg
35%
Potassium
380mg
11%
Total Carbohydrate
32g
11%
Dietary Fiber
2g
8%
Sugars
9g
Protein
23g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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