Asianfishandvegetablewrap Recipes
ASIAN FISH AND VEGETABLE WRAP
Make and share this Asian Fish and Vegetable Wrap recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 38m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine.
- In a large non-stick skillet, heat 1 tablespoon of oil over medium heat.
- Add the garlic; sauté for 30 seconds.
- Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts.
- Add in the oyster sauce mixture and stir to combine.
- Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl.
- Clean out the skillet and return to the stove.
- Add in the remaining 1 tablespoon olive oil over medium-high heat.
- Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper.
- Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through.
- Add the vegetables and rice to the salmon; stir gently.
- Fold in the chow mein noodles; season with additional salt and pepper if desired.
- Spoon mixture onto each tortilla; roll-up/wrap burrito style.
- Serve immediately.
ASIAN CATFISH WRAPS
From Cooking Light. If catfish nuggets are not available, buy fillets and cut them into bite-sized pieces. Per serving: 344 calories, 10.4 g fat, 22.8 g protein, 37.8 g carb, 3.7 g fiber, 54 mg cholesterol.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/2 teaspoon oil in a large nonstick skillet over med-high heat.
- Add in catfish; stir/saute 3 minutes or until done; remove from pan.
- Add 1/2 teaspoon oil to pan; add in cabbage and next 5 ingredients; stir/saute 2 minutes or until carrots are crisp-tender.
- Stir in catfish nuggets, hoisin, and chili garlic sauce; cook 1 minute or until heated through.
- Remove from heat.
- Divided catfish mixture among tortillas; roll-up burrito-style and eat immediately.
Nutrition Facts : Calories 244.6, Fat 10.6, SaturatedFat 2.3, Cholesterol 53.8, Sodium 341.9, Carbohydrate 18, Fiber 2.9, Sugar 7.9, Protein 20
SANTA FE VEGETABLE WRAP
This recipe, from The Whole Foods Market Cookbook, is an explosion of traditional Southwest flavors and textures. If you want to add a little heat, try mixing a teaspoon of chipotle chili in adobo sauce to the cream cheese before spreading it on the tortilla. Serve these with a bit of tomato salsa and sour cream or plain yogurt on the side for dipping.
Provided by SusieQusie
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Spread the tortilla thinly with the cream cheese.
- Place 2 lettuce leaves over the cream cheese.
- Layer the pepper Monterey Jack cheese over the lettuce.
- Layer the tomato, avocado, onion and jicama over the cheese.
- Spoon on the corn and black beans evenly. Top with the remaining lettuce leaf, and roll tightly.
- Slice in half diagonally.
Nutrition Facts : Calories 433.3, Fat 28.7, SaturatedFat 14.3, Cholesterol 61.8, Sodium 346, Carbohydrate 26.4, Fiber 10.2, Sugar 4.2, Protein 20.9
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