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Teriyaki Veggie Wraps Recipe

Photo by: Taste of Home

Asian flavors and Mexican cheese come together for a delicious mix of ethnic tastes in these saucy wraps. They'd be perfect as a snack or a light meal for two. Joan Mazzeo - Pittsfield, Massachusetts

This recipe is:

Healthy

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2 Servings
Prep/Total Time: 20 min.

Ingredients

1 medium green pepper, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, minced
1 teaspoon Crisco® Extra Virgin Olive Oil or Canola Oil
1 cup sliced fresh mushrooms
3 tablespoons reduced-sodium teriyaki sauce
2 flour tortillas (8 inches), warmed
1/4 cup shredded reduced-fat Mexican cheese blend

Directions

In a small nonstick skillet coated with cooking spray, saute the green pepper, onion and garlic in oil for 2 minutes. Add mushrooms; cook 3 minutes longer. Stir in teriyaki sauce; cook and stir for 1-2 minutes or until vegetables are tender.
Spoon vegetable mixture down the center of each tortilla. Sprinkle with cheese; roll up tightly. Yield: 2 servings.

Nutrition Facts: 1 wrap equals 271 calories, 9 g fat (2 g saturated fat), 10 mg cholesterol, 833 mg sodium, 40 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat, 1/2 fat.

Teriyaki Veggie Wraps published in Healthy Cooking October/November 2008, p29

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