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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Thai Chicken Roll-Ups

If you plan on staying outside for longer than two hours, store a blue chill pack along with these roll-ups to keep the filling at a safe temperature.

Cooking Light OCTOBER 1998

  • Yield: 4 servings

Ingredients

  • 2 tablespoons lime juice
  • 2 tablespoons light mayonnaise
  • 1 tablespoon reduced-fat peanut butter
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, crushed
  • 4 (10-inch) flour tortillas
  • 1/2 cup chopped fresh basil
  • 4 large napa (Chinese) cabbage leaves
  • 6 ounces thinly sliced deli-roasted chicken or turkey breast
  • 1 cup red bell pepper strips

Preparation

Combine first 6 ingredients in a bowl; stir well with a whisk.

Spread each tortilla with 1 tablespoon mayonnaise mixture. Top each tortilla with 2 tablespoons basil, 1 cabbage leaf, one-fourth of chicken, and 1/4 cup bell pepper, and roll up. Wrap in plastic wrap; chill.

Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 29%
  • Fat: 10.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 4g
  • Protein: 15.9g
  • Carbohydrate: 39.8g
  • Fiber: 2.4g
  • Cholesterol: 2mg
  • Iron: 2.8mg
  • Sodium: 763mg
  • Calcium: 98mg
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Thai Chicken Roll-Ups recipe

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