Chicken Sate Wraps

Thursday, September 5, 2013

  • Cooking spray
  • 1/2 cup matchstick-cut carrots
  • 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 rotisserie chicken breast
  • 4 (8-inch) whole grain tortillas
  • 1 1/3 cups packaged dry coleslaw (no dressing)
  • 6-8oz Greek Yogurt


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots and onions; sauté 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 and Greek Yogurt. Roll up. Cover and chill.  Can be eaten chilled or warm.  Tip- if you aren't eating these within a day or 2 refrain from pre-making the wraps, they can get soggy in the fridge.  Instead put the filling in a container and make each wrap fresh when you are ready for it!

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