"Teriyaki rice and veggie wraps." — Carly
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uncooked long grain white rice
red bell pepper, chopped
yellow squash, chopped
1 1/4 cups
ground black pepper
(10 inch) whole wheat tortillas
Excellent! I would have liked more veggies in it, though. There was soooo much rice it drowned out the veggies. Next time I may dbl. up the veggies or buy large squash instead of small, etc. I also left out the salt (plenty salty!) & added some shredded cheddar cheese on top.
this is a great recipe--as long as you change it up somewhat. first off, there's no need for the soy sauce or salt. and as others have said, the teriyaki can be cut to about 3/4 to 1 cup. i also used two large bell peppers and medium-to-large sized squash & zucchini. i think the recommended amount of veggies is not enough.
overall, a fairly quick, good & filling meal. it's even good without the tortillas. i'll probably make this again.
What a waste of our vegetables! This recipe was so salty we couldn't even eat it. Adding soy sauce and salt on top of teriyaki sauce is a heart attack waiting to happen. We would never recommend this to anyone!
My only reccomendation for this recipe is do not add the salt. There is enough in the teriyaki and soy sauces.
For those who want to watch their sodium buy low sodium versions of these sauces.
I halved the teriyaki and soy sauce, omitted the salt and it was still too salty! also, there were not enough veggies...and it made more than the indicated serving...will not be making this again
Loved this recipe with some changes! Left out salt and used vegetable oil instead of olive oil. Added scallions (per another review), freshly chopped garlic (per another review), and chopped fresh mushrooms (my own taste). Used only 1/2c light Teriyaki sauce and 1tbsp light soy sauce, but I also only used about 1c cooked jasmine rice. Used more pepper and added just a smidgen of crushed red pepper for added spice. I wrapped the mixture up in lettuce leaves for a completely cholesterol-free meal. Very tasty!
Sorry, my family and I just didn't care for this recipe. I took previous reviewers' recommendations and cut back the rice by about half. It still seemed like too much rice. I added black beans and cut the teriyaki sauce back to about 2/3 cup and the soy sauce (I used low salt) back to 2 Tbsp. I cut out the salt altogether and it was still a bit on the salty side. It just didn't seem to work well with the flat bread either. Tortilla wraps probably would have been better. I doubt I will make this again. This recipe feeds closer to 8 people.
Try adding cashews for a pleasant crunch.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 540
** Calories from Fat: 70
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