RCI-ND.005.0122.001
Potpourri Wraps
This recipe is fabulous because it tastes great. It is healthy, easy, and cleans those odds and ends of veggies out of your fridge.
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- any vegetables you love or have laying around1 unit
- of lettuce (iceberg1 headromaine, or even cabbage)
- 1 unit
- Oriental dressing (optional)1 unit
- garlic/seasoning (optional)1 unit
- 1 small
- Chinese noodles (ramen1 unitetc.)
Method
1
Separate and rinse lettuce leaves (iceberg, romaine, or cabbage), choosing large intact leaves for wrapping; pat dry with paper towels and set aside.
2
Prepare the vegetables by washing, peeling if needed, and cutting into thin matchsticks or bite-sized pieces; include a variety such as carrots, cucumbers, bell peppers, snap peas, or any preferred vegetables.
3
Cook the Chinese noodles according to package directions, then drain and rinse under cold water to cool; set aside.
5 minutes
4
If using garlic or additional seasoning, mince the garlic finely and combine with teriyaki sauce in a small bowl; adjust seasoning to taste.
5
In a large mixing bowl, combine the cooked noodles, prepared vegetables, and teriyaki sauce; toss gently until all ingredients are evenly coated.
6
If using oriental dressing, drizzle it over the noodle mixture and toss to incorporate; alternatively, leave dry for a lighter wrap.
7
Lay out a lettuce leaf on a flat surface and place a small handful of the noodle and vegetable mixture in the center of the leaf.
8
Fold the sides of the lettuce leaf toward the center, then roll it tightly from the bottom up, similar to a spring roll or burrito.
2 minutes
9
Repeat with remaining lettuce leaves until all filling is used.
10
If using lime, cut into wedges and serve alongside the wraps for squeezing over them just before eating.