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Prep 15min
Total15min
Servings4
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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
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
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
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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.
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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.
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