INGREDIENTS
8
slices (1 oz each) deli cooked chicken breast
1 1/2 cups
Carrots
1/2 cup
Cilantro, fresh
1 1/2 cups
Iceberg lettuce
2 tbsp
Peanut butter, crunchy
1 tbsp
Brown sugar, packed
2 tbsp
Teriyaki baste and glaze
1 tsp
Sesame or canola oil
4
Old El Paso™ flour tortillas
1 tbsp
Water, hot