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Asian Chicken Roll Ups

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Asian Chicken Roll Ups
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Betty Crocker's Diabetes Cookbook shares a recipe! Wrap up lunch or dinner with 15-minute prep grab-and-go sandwiches.
Aug 18, 2012

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.

Expert Tips

  • Tip 1
    Substitution: Feel free to substitute stir-fry sauce for the teriyaki baste and glaze.

Nutrition Information

330 Calories, 12g Total Fat, 23g Protein, 32g Total Carbs, 9g Sugars

Nutrition Facts

Serving Size: 4 servings
Calories
330
Total Fat
12g
Saturated Fat
2 1/2 g
Trans Fat
1g
Cholesterol
50mg
Sodium
850g
Total Carbs
32g
Dietary Fiber
2g
Sugars
9g
Protein
23g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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