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Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth Photo by: Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

Chicken Saté Wraps

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

Cooking Light AUGUST 2004

  • Yield: 4 servings (serving size: 1 wrap)

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.

Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 28%
  • Fat: 10.1g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2.1g
  • Protein: 24.1g
  • Carbohydrate: 25.5g
  • Fiber: 4.3g
  • Cholesterol: 49mg
  • Iron: 0.9mg
  • Sodium: 844mg
  • Calcium: 37mg
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Chicken Saté Wraps recipe

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