Teriyaki Chicken Wraps

• 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

1. Combine cabbage and carrots in bowl; set aside.
2. Melt Saute Express(R) squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
3. 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.
4. 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.

purple cabbage, shredded carrots, chicken breasts, cashews, green onions, flour tortillas

Taken from www.allrecipes.com/recipe/236769/teriyaki-chicken-wraps/ (may not work)