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Chicken Provolone Wrap

Chicken Provolone Wrap
2 tablespoons crunchy peanut butter
2 tablespoons teriyaki baste & glaze
1 tablespoon packed brown sugar
1 tablespoon hot water
1 teaspoon sesame oil
4 flour tortilla (8 inch diameter)
4 lettuce leaves (8 inch diameter)
1/3 pound thin sliced deli chicken breast
1/4 pound thin sliced Provolone cheese
1 medium tomato, cut into 8 thin slices
2 carrots, peeled and cut into sticks (8 inch long)
1/4 cup chopped fresh cilantro, optional


Combine peanut butter, teriyaki baste & glaze, brown sugar, hot water and sesame oil; stir until smooth. Spread about 2 tablespoon peanut butter mixture over each tortilla.

Top each tortilla with a lettuce leaf; layer slices chicken, cheese, and tomato equally among tortillas (note – rolling will be easier if ingredients are placed more to one side of tortilla); sprinkle with optional chopped cilantro. Divide carrot sticks equally among tortillas; place sticks on one side of tortilla and snugly roll tortilla around carrot stick. Slice wrap in half and secure roll with a tooth pick, if desired.

Notes:

Inspired by Asian cuisine, this easy chicken wrap becomes a tasty lunch. Optional appetizer/snack idea: slice wrap into 2-inch pieces, secure wrap with an olive skewered sandwich toothpick. Makes 4 wraps or approximately 16 appetizers

For nutritional analysis, go to www.UtahDairyCouncil.com

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