Asian Chicken Roll-Ups

Name: Asian Chicken Roll-Ups
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
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

44 Ratings

4 Reviews

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.

By Betty Crocker Kitchens

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.