Teriyaki Chicken Wraps
Cashews add crunch to these Asian-inspired wraps.
10 min.prep time 20 min.total time
4 servings
1 cup shredded purple cabbage*
1/2 cup shredded carrots*
1 pound boneless skinless chicken breasts, cut into strips
1/2 cup cashews
3 (1/4 cup) green onions, diagonally cut into 1-inch pieces
4 (8-inch) flour tortillas, warmed
Directions
Combine cabbage and carrots in bowl; set aside.
Melt Sauté Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Add chicken. Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink in center. Add cashews and green onions; stir. Continue cooking 1-2 minutes or until heated through.
Place 1/4 chicken mixture onto each tortilla; top with 1/4 cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.
*Substitute 1 1/2 cups packaged Asian slaw for cabbage and carrots.
Nutrition Facts (1 serving)
Calories: 440
Fat: 21g
Cholesterol: 85mg
Sodium: 630mg
Carbohydrates: 31g
Dietary Fiber: 3g
Protein: 32g
