Average Rating: 4.5TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.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
Instructions
- 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.
Nutrition 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.