Teriyaki Chicken Wraps - cooking recipe

Ingredients

1 cup shredded purple cabbage*
1/2 cup shredded carrots*
2 squares Land O'Lakes(R) Teriyaki Saute Express(R)
1 pound boneless, skinless chicken breasts, cut into strips
1/2 cup cashews
3 green onions, diagonally cut into 1-inch pieces
4 (8 inch) flour tortillas, warmed

Preparation

Combine cabbage and carrots in bowl; set aside.
Melt Saute Express(R) squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Add chicken. Cook, stirring occasionally, 5 to 7 minutes or until chicken is no longer pink in center. Add cashews and green onions; stir. Continue cooking 1 to 2 minutes or until heated through.
Place 1/4 chicken mixture onto each tortilla; top with 1/4 cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.