Coconut milk, curry powder, and peanut butter bring Indonesian flair to a quick-fix sandwich.
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
How to Make It
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.
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