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)
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.
August 2004
