Looking for an untraditional way to eat your favorite Asian food? Consider making Asian Chicken Rollups for a quick and tasty lunch.
I found this recipe from the Betty Crocker Diabetes Cookbook that I got from a garage sale. With several diabetics in my family, I am always trying to find a few recipes that everyone can enjoy.
The best thing (other than it uses peanut butter) is that you can wrap up lunch with this 15-minute prep grab-and-go sandwich.
Asian Chicken Rollups (recipe from Betty Crocker Diabetes Cookbook)
Makes 4 servings
Ingredients:
2 tablespoons crunchy peanut butter
2 tablespoons teriyaki baste and glaze (from 12-oz bottle)
1 tablespoon packed brown sugar
1 tablespoon hot water
1 teaspoon sesame or canola oil
4 flour tortillas for burritos (8 inch; from 11-oz package)
8 slices (1 oz each) deli cooked chicken breast (look for low-sodium variety)
1 ½ cups shredded iceberg lettuce
1 ½ cups shredded carrots
¼ cup chopped fresh cilantro
Directions:
- In small bowl, beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil with wire whisk until smooth.
- Spread about 1 1/2 tablespoons peanut butter mixture over each tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 1 tablespoon cilantro.
- Roll up tortillas and secure with toothpicks.
Nutritional Information:
- Calories 330 per serving
- Total Fat 12g (Saturated Fat 2 1/2g, Trans Fat 1g)
- Sodium 850mg
- Total Carbohydrate 32g
- Dietary Fiber 2g
- Sugars 9g
Exchanges:
- 1 Starch
- 1 Other Carbohydrate
- 3 Lean Meat
- 1/2 Fat
- Carbohydrate Choices: 2
Cook’s Notes:
- The extra vitamin A from one serving of this recipe will be stored in your body for three to five days.
- Feel free to substitute stir-fry sauce for the teriyaki baste and glaze.
- Enjoy these flavor-packed Asian roll-ups with 3/4 cup cut-up fresh pineapple sprinkled with 1 teaspoon coconut. That brings you to 3 1/2 Carbohydrate Choices.
All ingredients can easily be found at your local grocery store or market:
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