Sesame Chicken Veggie Wraps
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
I'm always on the lookout for fast, nutritious recipes that will appeal to my three little kids. They happen to love edamame, so this is a smart choice for those on-the-go days. —Elisabeth Larsen, Pleasant Grove, Utah
Ingredients
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1 cup frozen shelled edamame
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DRESSING:
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2 tablespoons orange juice
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2 tablespoons olive oil
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1 teaspoon sesame oil
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1/2 teaspoon ground ginger
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1/4 teaspoon salt
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1/8 teaspoon pepper
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WRAPS:
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2 cups fresh baby spinach
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1 cup thinly sliced cucumber
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1 cup fresh sugar snap peas, chopped
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1/2 cup shredded carrots
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1/2 cup thinly sliced sweet red pepper
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1 cup chopped cooked chicken breast
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8 whole wheat tortillas (8 inches), warmed
Directions
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1.
Cook edamame according to package directions. Drain; rinse with cold water and drain well. Whisk together dressing ingredients.
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2.
In a large bowl, combine the next 6 ingredients and edamame; toss with dressing. Place about 1/2 cup mixture on each tortilla. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts
1 wrap: 214 calories, 7g fat (1g saturated fat), 13mg cholesterol, 229mg sodium, 28g carbohydrate (2g sugars, 5g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.
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