Veggie Chicken Rice Wraps (112 calories per wrap)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Veggie Chicken Rice Wraps (112 calories per wrap) calories by ingredient
Introduction
These are incredible (if I do say so myself!) I overstuffed the wraps to make just five in total but I bet they'd look prettier spread out in 6 wraps instead (each paper wrap is just 23 cals.) These are incredible (if I do say so myself!) I overstuffed the wraps to make just five in total but I bet they'd look prettier spread out in 6 wraps instead (each paper wrap is just 23 cals.)Number of Servings: 5
Ingredients
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5 Y & Y BRAND Rice Paper Wraps
1/3 second spray Pam cooking spray
1 pkg (227 grams) fresh mushrooms, ends trimmed, sliced
1 pkg of Yves Veggie Chicken Tenders
1 Tbsp Sweet Thai Chilli Sauce
1 Tbsp water
5 oz of PC Broccoli Slaw
1/2 a medium tomato, diced
20 grams of Pea Sprouts
5 Tbsp salsa
Directions
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.