Recipe
Author
Hy-Vee Test Kitchen
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Description
Dietitian Tip: Serve with sugar snap peas!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. shredded cooked chicken breast | ||
| ½ c. drained Hy-Vee crushed pineapple | ||
| ⅓ c. chopped celery | ||
| ⅓ c. diced red pepper | ||
| ⅓ c. shredded carrots | ||
| 2 tbsp. sliced green onion | ||
| 3 tbsp. low-sodium teriyaki sauce | ||
| 2 tbsp. Hy-Vee creamy peanut butter | ||
| 1 tbsp. Hy-Vee lemon juice | ||
| ½ tsp. fresh grated ginger | ||
| 4 whole wheat tortillas | ||
| Chow mein noodles, optional |
Directions
- In a large bowl, combine chicken, pineapple, celery, red pepper, carrots and green onion. In a small bowl, whisk teriyaki sauce, peanut butter, lemon juice and ginger. Stir into chicken mixture.
- Place about 1/2 cup chicken mixture on each tortilla; top with chow mein noodles, if desired. Fold into wrap.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 45mg
- Sodium: 630mg
- Total Carbohydrates: 35g
- Protein: 23g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 35%
0%
Iron 15%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Healthy Living Recipes Cookbook.