Asian Chicken Roll Ups

Name: Asian Chicken Roll Ups
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 tbsp (30 mL) crunchy peanut butter; 2 tbsp (30 mL) teriyaki baste and glaze; 1 tbsp (15 mL) packed brown sugar; 1 tbsp (15 mL) hot water; 1 tsp (5 mL) sesame or canola oil; 4 Old El Paso* Large Flour Tortillas (8 inch); 8 slices deli cooked chicken breast; 1 1/2 cups (375 mL) shredded iceberg lettuce; 1 1/2 cups (375 mL) shredded carrots; 1/2 cup (125 mL) chopped fresh cilantro

Save Recipe

Prep 15 min
Total 15 min
Servings 4

Save
Pinterest
Facebook
Email
Print

Ready to make?

Save
Share
Keep Screen On

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

Created Aug 17, 2012

Save
Share
Keep Screen On

Ingredients

2 tbsp (30 mL) crunchy peanut butter
2 tbsp (30 mL) teriyaki baste and glaze
1 tbsp (15 mL) packed brown sugar
1 tbsp (15 mL) hot water
1 tsp (5 mL) sesame or canola oil
4 Old El Paso* Large Flour Tortillas (8 inch)
8 slices deli cooked chicken breast
1 1/2 cups (375 mL) shredded iceberg lettuce
1 1/2 cups (375 mL) shredded carrots
1/2 cup (125 mL) 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.