From "Cooking Light, 8/04"
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 (8-inch) fat-free flour tortillas
1 1/3 cups packaged 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.
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