- 4
- 15 mins
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 flour tortillas for burritos (8 inch; from 11-oz package)
- 8 slices (1 oz each) deli cooked chicken breast or tuna or baby shrimp
- 1 1/2 cups shredded iceberg lettuce
- 1 1/2 cups shredded carrots
- 1/2 cup chopped fresh cilantro
Preparation
Step 1
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.
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.
1 Serving Calories330 ( Calories from Fat110), Total Fat12g (Saturated Fat2 1/2g, Trans Fat1g ), Cholesterol50mg Sodium850mg Total Carbohydrate32g (Dietary Fiber2g Sugars9g ), Protein23g