Ingredients
2
tablespoons crunchy peanut butter
2
tablespoons teriyaki baste and glaze (from 12-oz bottle)
1
tablespoon packed brown sugar
1
tablespoon hot water
1
teaspoon sesame or canola oil
4
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
8
slices (1 oz each) deli cooked chicken breast
1 1/2
cups shredded iceberg lettuce
1 1/2
cups shredded carrots
1/2
cup chopped fresh cilantro
Preparation
In small bowl, beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil with wire whisk until smooth.
Spread about 1 1/2 tablespoons peanut butter mixture over each tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 2 tablespoons cilantro. Roll up tortillas.
