Sesame Chicken Veggie Wraps Recipe

4 1 1
Sesame Chicken Veggie Wraps Recipe
Sesame Chicken Veggie Wraps Recipe photo by Taste of Home
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Sesame Chicken Veggie Wraps Recipe

Read Reviews
4 1 1
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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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup frozen shelled edamame
  • DRESSING:
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • WRAPS:
  • 2 cups fresh baby spinach
  • 1 cup thinly sliced cucumber
  • 1 cup fresh sugar snap peas, chopped
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced sweet red pepper
  • 1 cup chopped cooked chicken breast
  • 8 whole wheat tortillas (8 inches), room temperature

Directions

Cook edamame according to package directions. Drain; rinse with cold water and drain well. Whisk together dressing ingredients.
In a large bowl, combine remaining vegetables, chicken 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. Yield: 8 servings.
Originally published as Sesame Chicken Veggie Wraps in Simple & Delicious April/May 2017

Nutritional 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.

  • 1 cup frozen shelled edamame
  • DRESSING:
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • WRAPS:
  • 2 cups fresh baby spinach
  • 1 cup thinly sliced cucumber
  • 1 cup fresh sugar snap peas, chopped
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced sweet red pepper
  • 1 cup chopped cooked chicken breast
  • 8 whole wheat tortillas (8 inches), room temperature
  1. Cook edamame according to package directions. Drain; rinse with cold water and drain well. Whisk together dressing ingredients.
  2. In a large bowl, combine remaining vegetables, chicken 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. Yield: 8 servings.
Originally published as Sesame Chicken Veggie Wraps in Simple & Delicious April/May 2017

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MY REVIEW
C-Ro User ID: 6104789 267569
Reviewed Jun. 1, 2017

"These were good, a nice light summery meal. Next time I will add more pepper or ginger to give it even more flavor."

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