Chicken Sate Wrap

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    Chicken Sate Wraps
    recipe courtesy Cooking Light

    Cooking spray
    1/2 c. matchstick cut carrots
    1/3 c. chopped green onions
    2/3 c. light coconut milk
    1 tbsp. low-sodium soy sauce
    1 tbsp. rice vinegar
    3 tbsp. creamy peanut butter
    1 tsp. curry powder
    1/8 tsp. ground red pepper
    2 c. shredded skinless, boneless rotisserie chicken breast
    4 (8-inch) fat-free flour tortillas
    1 1/3 c. packaged angel hair slaw

    Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots and onions; saute 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. Yield: 4 servings (serving size: 1 wrap)

    Nutrition: 321 cal (28% from fat), 10.1g fat, 24.1g pro, 49mg chol, 37mg calc, 844mg sod, 4.3g fib, 0.9mg iron, 25.5g carb.

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