Coconut milkcurry powder, and peanut butter bring Indonesian flair to a quick-fix sandwich.
1/2cupmatchstick-cut carrotsor coarsely shredded
1/3cupchopped green onions
2/3cuplight coconut milk
1tablespoonlow-sodium soy sauce
3tablespoonscreamy peanut butter
1/8teaspoonground red pepper
2cupsshredded skinlessboneless chicken breast
4fat-free flour tortillas8-inch
1 1/3cupspackaged 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.
Top each with 1/3 cup angel hair slaw.
Roll up. Serve warm, or cover and chill.
- 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.