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Teriyaki Chicken Wraps
Teriyaki Chicken Wraps
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Prep Time:
15 minutes
Total Time:
15 minutes
Make quick and delicious grab-and-go sandwiches from Betty Crocker's Diabetes Cookbook in just 15 minutes!
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
Instructions:
  • In a small bowl, whisk together peanut butter, teriyaki baste and glaze, brown sugar, water, and oil until smooth.
  • Spread a generous layer of the flavorful peanut butter mixture onto each tortilla. Layer on 2 slices of chicken, approximately 1/3 cup of crisp lettuce, another 1/3 cup of carrots, and a sprinkle of fresh cilantro. Roll up the tortillas into delicious wraps.

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