Lunch
Teriyaki Chicken Wraps
Description
Betty Crocker's Diabetes Cookbook shares a recipe! Wrap up lunch with 15-minute prep grab-and-go sandwiches.
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
Directions:
- In small bowl, beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil with wire whisk until smooth.
- 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.
