Teriyaki Wraps
- Number of Servings: 4
Ingredients
* 1/2 cup uncooked brown jasmine rice * 2 cups water * 2 tablespoons olive oil * 1 onion, chopped * 1 red bell pepper, chopped * 1 small zucchini, chopped * 1 small yellow squash, chopped * 1 cup sliced baby bella mushrooms * 3/4 cup teriyaki sauce * 2 cloves garlic, minced * 1 teaspoon ground black pepper * 4 (10 inch) whole wheat tortillas
1. In a saucepan bring 1 cup of water to a boil; add rice. Reduce heat, cover, and simmer for 30-35 minutes.
2. Heat olive oil in a large skillet over medium heat. Saute onion,garlic, mushrooms, bell pepper, zucchini, and yellow squash until onions are tender. Stir in the teriyaki sauce. When the vegetables are tender, stir in the cooked rice, and pepper. Simmer for 3 to 5 minutes.
3. Place 1/4 of the rice and vegetables in each tortilla, and roll up.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNI329.
2. Heat olive oil in a large skillet over medium heat. Saute onion,garlic, mushrooms, bell pepper, zucchini, and yellow squash until onions are tender. Stir in the teriyaki sauce. When the vegetables are tender, stir in the cooked rice, and pepper. Simmer for 3 to 5 minutes.
3. Place 1/4 of the rice and vegetables in each tortilla, and roll up.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNI329.
Nutritional Info Amount Per Serving
- Calories: 390.9
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 972.3 mg
- Total Carbs: 59.7 g
- Dietary Fiber: 5.6 g
- Protein: 9.8 g
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