Asian Chicken Roll-Ups

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

By Betty Crocker Kitchens

Updated January 23, 2009

Ingredients

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

1 1/2

cups shredded iceberg lettuce

1 1/2

cups shredded carrots

1/2

cup chopped fresh cilantro

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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.