Cooking spray
1/2 cup matchstick-cut carrots
1/3 cup chopped green onions
2/3 cup light coconut milk
1 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
3 Tbsp creamy peanut butter
1 tsp curry powder
1/8 tsp ground red pepper
2 cups shredded cooked chicken breast
4 (8") flour tortillas
1 1/2 cups packaged angel hair slaw
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots and onions; saute 1 minute. Stir in coconut milk and next 5 ingredients (through red pepper); cook 30 seconds, stirring constantly. Add chicken, and cook 1 minute, stirring to coat. Remove from heat; cool.
Warm tortillas according to package directions.
Spoon about 1/2 cup chicken mixture down centre of each tortilla; top each with 1/3 cup angel hair slaw. Roll up. Cover and chill.
Yield: 4 servings (1 wrap/serving)
Per serving: 321 calories
Cooking Light's "Superfast Weeknight Dinners," 2005, pg 67
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