Thai Chicken Salad In Egg Roll Wrapper Bowls Recipe

Name: Thai Chicken Salad In Egg Roll Wrapper Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bowls; 8 egg roll wraps (6 x 6 inch); cooking spray; Dressing; 1/4 cup seasoned rice vinegar; 1 tablespoon canola oil; 1 tablespoon low sodium soy sauce; 1/2 teaspoon grated peeled fresh ginger; 1/8 teaspoon salt; 1/8 teaspoon ground black pepper; 1 garlic clove, minced; 2 tablespoons peanut butter; 1 teaspoon honey; Salad; 1 cup frozen shelled edamame; 2 cups chopped cooked chicken breasts; 3 cups chopped red leaf lettuce; 1 cup cooked long grain brown rice; 1 cup finely shredded red cabbage; 1/2 yellow bell pepper, cut into 1/4 inch wide strips; 1/4 cup diagonally sliced green onion; 1/4 cup chopped unsalted peanuts

Servings: persons

Bowls
8 egg roll wraps (6 x 6 inch)
cooking spray
Dressing
1/4 cup seasoned rice vinegar
1 tablespoon canola oil
1 tablespoon low sodium soy sauce
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 garlic clove, minced
2 tablespoons peanut butter
1 teaspoon honey
Salad
1 cup frozen shelled edamame
2 cups chopped cooked chicken breasts
3 cups chopped red leaf lettuce
1 cup cooked long grain brown rice
1 cup finely shredded red cabbage
1/2 yellow bell pepper, cut into 1/4 inch wide strips
1/4 cup diagonally sliced green onion
1/4 cup chopped unsalted peanuts

1
Preheat oven to 350u00b0.
2
To prepare bowls, lightly coat one side of each wrapper with cooking spray. Fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat procedure with remaining 4 wrappers. Bake at 350u00b0 for 8 minutes or until lightly browned. Remove wrappers from pans; cool completely on a wire rack.
3
To prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk.
4
To prepare salad, cook edamame in boiling water 5 minutes. Drain and rinse under cold water. Combine edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, tossing gently to coat.
5
Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 11/2 teaspoons peanuts. Serve immediately.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Bowls, 8 egg roll wraps (6 x 6 inch), cooking spray, Dressing, and more.

Yes, Thai Chicken Salad In Egg Roll Wrapper Bowls falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Chicken Salad In Egg Roll Wrapper Bowls

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