container (8 oz) cream cheese spread, softened
tablespoons chile paste, such as sambal oelek
teaspoons packed brown sugar
teaspoon chopped fresh gingerroot
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
cups chopped deli rotisserie chicken
cups shredded carrots
cup chopped salted cashews
cup chopped fresh cilantro leaves
cup chopped green onions
In medium bowl, mix cream cheese spread, chile paste, soy sauce, brown sugar and gingerroot. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Top half of each tortilla with chicken, carrots, cashews, cilantro and green onions.
Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.
- Sambal oelek is a Asian condiment easily found in the ethnic aisle of your grocery store. If you want a less spicy roll-up, reduce the chile paste to 2 to 3 teaspoons.
- An 8-oz block of cream cheese can be used instead of cream cheese spread. Soften cream cheese as directed on package.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.