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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

Description

<b><i>Betty Crocker's Diabetes Cookbook</i> Shares A Recipe!</b> Wrap Up Lunch With 15-minute Prep Grab-and-go Sandwiches.

Betty Crocker