Veggie Chicken Rice Wraps (112 calories per wrap)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5 Y & Y BRAND Rice Paper Wraps1/3 second spray Pam cooking spray1 pkg (227 grams) fresh mushrooms, ends trimmed, sliced1 pkg of Yves Veggie Chicken Tenders1 Tbsp Sweet Thai Chilli Sauce1 Tbsp water5 oz of PC Broccoli Slaw1/2 a medium tomato, diced20 grams of Pea Sprouts5 Tbsp salsa
1. Give a quick spray of cooking spray to an unheated medium frying pan, set heat to medium, Slice & toss in mushrooms, add pkg of chicken veggie tenders, sweet thai chili sauce & water. Stir and cook about 4 minutes until heated. (Cook mushrooms longer to taste before adding tenders.) Divvy into 5 sections.
2. Slice and dice veggies. Divvy veggies into 5 parts so that it's easy to top wraps.
3. Run the hot water as you pull out a large frying pan. Fill it to about 1.5 - 2" deep with water. Place a dry tea towel beside the pan and get ready! Place wrap in warm water for 5 to 10 seconds. Remove gently and place on towel for a couple of seconds. Switch to a large dinner plate.
4. Wrap and roll time! Take a pile of tenders and mushrooms, and top with veggies and 1 Tbsp salsa. Enjoy!!
Number of Servings: 5
Recipe submitted by SparkPeople user DANCING_CHILD.
2. Slice and dice veggies. Divvy veggies into 5 parts so that it's easy to top wraps.
3. Run the hot water as you pull out a large frying pan. Fill it to about 1.5 - 2" deep with water. Place a dry tea towel beside the pan and get ready! Place wrap in warm water for 5 to 10 seconds. Remove gently and place on towel for a couple of seconds. Switch to a large dinner plate.
4. Wrap and roll time! Take a pile of tenders and mushrooms, and top with veggies and 1 Tbsp salsa. Enjoy!!
Number of Servings: 5
Recipe submitted by SparkPeople user DANCING_CHILD.
Nutritional Info Amount Per Serving
- Calories: 112.3
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 309.2 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 3.0 g
- Protein: 11.9 g
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