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2 tablespoons chunky peanut butter
2 tablespoons teriyaki baste and glaze (from 12-ounce bottle)
1 tablespoon hot water
1 teaspoon sesame oil or vegetable oil
4 flour tortillas (8 to 10 inches in diameter)
8 slices sliced cooked deli chunk breast of chicken
1 1/2 cups shredded iceberg lettuce or broccoli slaw
1 1/2 cups shredded carrots
1/2 cup chopped fresh cilantro


1. Beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil in small bowl with wire whisk until smooth.

2. Spread about 2 tablespoons peanut butter mixture over each tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 2 tablespoons cilantro. Roll up tightly. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab 'n go.