Chicken Saté Wraps

Chicken Saté WrapsRecipe
Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
Coconut milk, curry powder, and peanut butter bring Indonesian flair to a quick-fix sandwich.

Yield:

4 servings (serving size: 1 wrap)

Recipe from

Cooking Light

Nutritional Information

Calories 321
Caloriesfromfat 28 %
Fat 10.1 g
Satfat 3.3 g
Monofat 3.7 g
Polyfat 2.1 g
Protein 24.1 g
Carbohydrate 25.5 g
Fiber 4.3 g
Cholesterol 49 mg
Iron 0.9 mg
Sodium 844 mg
Calcium 37 mg

Ingredients

Cooking spray
1/2 cup matchstick-cut carrots
1/3 cup chopped green onions
2/3 cup light coconut milk
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
3 tablespoons creamy peanut butter
1 teaspoon curry powder
1/8 teaspoon ground red pepper
2 cups shredded skinless, boneless rotisserie chicken breast
4 (8-inch) fat-free flour tortillas
1 1/3 cups packaged angel hair slaw

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots and onions; sauté 1 minute. Stir in coconut milk and next 5 ingredients (through pepper); cook 30 seconds, stirring constantly. Add the chicken; cook 1 minute, stirring to coat. Remove from heat; cool. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down center of each tortilla, and top each with 1/3 cup angel hair slaw. Roll up. Cover and chill.