Teriyaki Wraps
Ingredients
- 1 cup uncooked long grain white 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 1/4 cups teriyaki sauce ⓘ
- 3 tablespoons soy sauce ⓘ
- 2 teaspoons garlic powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon ground black pepper ⓘ
- 4 (10 inch) whole wheat tortillas ⓘ
Instructions
- In a saucepan bring 2 cups of water to a boil; add rice. Reduce heat, cover, and simmer for 20 minutes.
- Heat olive oil in a large skillet over medium heat. Saute onion, 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, soy sauce, garlic powder, salt and pepper. Simmer for 3 to 5 minutes.
- Place 1/4 of the rice and vegetables in each tortilla, and roll up.
Nutrition & Diet Analysis (per serving)
657
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).