Recipe 5

Chicken Satay Wraps (please ignore the formatting, I don't know why...)

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• 1/2  cup matchstick-cut carrots
• 1/3  cup chopped green onions
• 2/3  cup light coconut milk
• 1  tablespoon low-sodium soy sauce
• 1  tablespoon rice vinegar
• 3  tablespoons creamy peanut butter
• 1  teaspoon curry powder
• 1/8  teaspoon  ground red pepper
• 2  cups  cooked, shredded chicken breast
• 9-10 thin burrito size tortillas
• 1 1/3  cups  packaged angel hair slaw (I used broccoli slaw)
• *I doubled this recipe to use a whole pack of tortillas and I added chopped cilantro and diced red pepper*
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Heat large non-stick skillet on med-high heat. Coat pay with cooking spray. Add carrots and onions, saute 1 minute. Stir in coconut milk and next 5 ingredients (through pepper).  Cook 30 seconds, stirring, then add chicken. Cook another minute, stirring to coat the chicken. Remove from heat.

Lay tortilla flat and fill with about 1/3 cup of chicken mixture and a handful of the broccoli slaw. Roll tortilla tightly from the other side (meaning the filling will be going horizontally when you roll it). Stick a toothpick in both ends, slice on an angle in the middle. Set on serving platter. Repeat with the rest of the filling.

This is a super fast recipe if you have the chicken breast cooked. Something you can do earlier in the day then quickly prepare the tortillas just before dinner. If you live near me, the Macey's at PG will let you buy the roast chicken breast by the pound in the deli section. Go buy a pound and divide it into 2 or 3, then freeze. It will be your lifesaver when you need a quick and easy dinner.