Asian Chicken Roll-Ups


  • 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


  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.
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