Asian Chicken Roll Up
1 Each | Parbaked Flatbread 9.5 X 11 In |
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2 tbsp. | Crunchy Peanut Butter |
2 tbsp. | Teriyaki Baste And Glaze |
1 tbsp. | Packed Brown Sugar |
1 tbsp. | Hot Water |
1 tsp. | Sesame Or Canola Oil |
2 Slice | Deli Cooked Chicken Breast |
1 1/2 C | Iceberg Lettuce, Shredded |
1 1/2 C | Carrots, Shredded |
1/2 C | Fresh Cilantro, Chopped |
1 |
In small bowl, beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil with wire whisk until smooth. |
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2 |
Spread about 1 1/2 tbsp. peanut butter mixture over flatbread. |
3 |
Top with 2 slices of chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 2 tbsp. cilantro |
4 |
Roll up flatbread. |