Teriyaki Veggie Wraps Recipe

Teriyaki Veggie Wraps Recipe
Teriyaki Veggie Wraps Recipe photo by Taste of Home
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Teriyaki Veggie Wraps Recipe

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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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 medium green pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoon olive 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.
Originally published as Teriyaki Veggie Wraps in Healthy Cooking October/November 2008, p29

Nutritional Facts

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

  • 1 medium green pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoon olive 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
  1. 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.
  2. Spoon vegetable mixture down the center of each tortilla. Sprinkle with cheese; roll up tightly. Yield: 2 servings.
Originally published as Teriyaki Veggie Wraps in Healthy Cooking October/November 2008, p29

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