Asia Chicken Roll Ups Recipe

Asian Chicken Roll Ups

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

Ingredient List

  • 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

Preparation

  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

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