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Bake-Off® Contest 46, 2013
Belleville, Illinois

Chicken Satay Tacos

Sriracha mayo kicks up the flavor in chicken and slaw tacos. The wrapper is a fresh-baked biscuit.

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  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 8
 

Ingredients

3/4
cup mayonnaise
3
tablespoons Sriracha sauce
1/4
cup Jif® Natural Creamy Peanut Butter Spread & Honey
1
can Pillsbury® Grands!® Homestyle Butter Tastin'® refrigerated biscuits
4
cups chopped cooked grilled chicken breast (16 oz)
2
cups coleslaw mix (shredded cabbage and carrots)
1/4
cup fresh cilantro, chopped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, stir mayonnaise and Sriracha sauce until smooth. Set aside.
  • 2 In medium microwavable bowl, mix peanut butter and 2 tablespoons water. Microwave on High 15 to 20 seconds; stir until smooth. Stir in 2 tablespoons chili mayonnaise mixture until smooth and creamy.
  • 3 Heat 12-inch nonstick skillet over medium heat until hot. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Cover with waxed paper and roll each into 6-inch round. Add 2 biscuit rounds to skillet; cook 1 to 2 minutes on each side or until golden brown and no longer doughy. Gently fold in half; cover with foil and keep warm. Repeat with remaining rounds.
  • 4 In large microwavable bowl, microwave chicken on High 30 to 60 seconds or until thoroughly heated. Stir in peanut butter mixture until well blended.
  • 5 Divide chicken mixture evenly among folded biscuits. Top each with coleslaw mix, chili mayonnaise and cilantro.
  • 1 In small bowl, stir mayonnaise and Sriracha sauce until smooth. Set aside.
  • 2 In medium microwavable bowl, mix peanut butter and 2 tablespoons water. Microwave on High 15 to 20 seconds; stir until smooth. Stir in 2 tablespoons chili mayonnaise mixture until smooth and creamy.
  • 3 Heat 12-inch nonstick skillet over medium heat until hot. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Cover with waxed paper and roll each into 6-inch round. Add 2 biscuit rounds to skillet; cook 1 to 2 minutes on each side or until golden brown and no longer doughy. Gently fold in half; cover with foil and keep warm. Repeat with remaining rounds.
  • 4 In large microwavable bowl, microwave chicken on High 30 to 60 seconds or until thoroughly heated. Stir in peanut butter mixture until well blended.
  • 5 Divide chicken mixture evenly among folded biscuits. Top each with coleslaw mix, chili mayonnaise and cilantro.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
6g,
6%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
55mg
55%;
Sodium
850mg
850%;
Total Carbohydrate
31g
31%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
2%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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