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Asian Chicken Roll-Ups

Yield Serves 4


  • 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)
  • 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

How to Make It

  1. 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.

    Wrap up lunch with 15-minute prep grab-and-go sandwiches. Recipe provided by General Mills.