Ingredients
1 cup frozen shelled edamameDRESSING:2 tablespoons orange juice2 tablespoons olive oil1 teaspoon sesame oil1/2 teaspoon ground ginger1/4 teaspoon salt1/8 teaspoon pepperWRAPS:2 cups fresh baby spinach1 cup thinly sliced cucumber1 cup fresh sugar snap peas, chopped1/2 cup shredded carrots1/2 cup thinly sliced sweet red pepper1 cup chopped cooked chicken breast8 whole wheat tortillas (8 inches), room temperature
Preparation
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.
