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Chicken Saté Wraps

Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
Yield 4 servings (serving size: 1 wrap)
Coconut milk, curry powder, and peanut butter bring Indonesian flair to a quick-fix sandwich.

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

Nutrition 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

How to Make It

  1. 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.