INGREDIENTS
2
boneless skinless chicken breast halves (1/2 pound)
2
teaspoons Thai seasoning
Nonstick cooking spray
2
tablespoons pineapple juice
1
tablespoon peanut butter
1
tablespoon oyster sauce
1
teaspoon Thai chili paste*
2
(10-inch) flour tortillas
1/2
cup shredded carrot
1/2
cup sliced green onions
1/2
cup red bell pepper slices
1/4
cup chopped fresh cilantro
1/2
cup (2 ounces) shredded part-skim mozzarella cheese
*Thai chili paste is available at some larger supermarkets and at Oriental markets.
PREPARATION:
- Preheat oven to 400°F. Cut chicken breasts crosswise into thin 1-1/2X1/2- inch slices. Sprinkle with Thai seasoning. Let stand 5 minutes. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken. Cook and stir 3 minutes or until chicken is lightly browned and no longer pink in center.
- Combine pineapple juice, peanut butter, oyster sauce and chili paste in small bowl until smooth. Place tortillas on baking sheets. Spread peanut butter mixture over tortillas. Divide chicken, carrot, onion, pepper and cilantro evenly between each tortilla. Sprinkle with cheese. Bake 5 minutes or until tortillas are crisp and cheese is melted. Cut into wedges.
This recipe appears in:
Thai
NUTRITIONAL INFORMATION:
Fiber
1 g
Carbohydrate
17 g
Cholesterol
38 mg
Saturated Fat
2 g
Total Fat
7 g
Calories from Fat
31 %
Calories
201
Protein
18 g
Sodium
556 mg
DIETARY EXCHANGE:
Meat
2
Vegetable
1/2
Starch
1
