CHICKEN SATE’ WRAPS

CHICKEN SATE' WRAPS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From "Cooking Light, 8/04"
  • CourseMain Dish
CHICKEN SATE' WRAPS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From "Cooking Light, 8/04"
  • CourseMain Dish
Ingredients
  • Coconut milk curry powder, and peanut butter bring Indonesian flair to a quick-fix sandwich.
  • 1/2 cup matchstick-cut carrots or coarsely shredded
  • 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 chicken breast
  • 4 fat-free flour tortillas 8-inch
  • 1 1/3 cups packaged angel hair slaw
Instructions
  1. Heat a large nonstick skillet over medium-high heat.
  2. Coat pan with cooking spray.
  3. Add carrots and onions; saute 1 minute.
  4. Stir in coconut milk and next 5 ingredients (through pepper).
  5. Cook 30 seconds, stirring constantly.
  6. Add the chicken; cook 1 minute, stirring to coat.
  7. Remove from heat; cool.
  8. Warm tortillas according to package directions.
  9. Spoon about 1/2 cup chicken mixture down center of each tortilla.
  10. Top each with 1/3 cup angel hair slaw.
  11. Roll up. Serve warm, or cover and chill.
Terri's Notes

- Great with leftover turkey!
- Have fun choosing colorful, flavored tortillas!
- Use leftover rotisserie chicken from last night's supper.
- Or stew a whole chicken, and make soup with the broth and dark meat.

Share this Recipe
 
Return to Terri's Recipe Index

Related posts

Leave a Reply

Your email address will not be published. Required fields are marked *