Save on Pinterest

Sesame Chicken Veggie Wraps

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 1 cup frozen shelled edamame
  • 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


  • 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.
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.

Recommended Video