I love the fresh taste of spring rolls, but sometimes they leave me  feeling a little empty, so I took some of those same flavors came up with this more filling and healthy version of the spring roll and I put it in a wrap. Very tasty and very satisfying

• 3 chicken breast, cooked and cut into ½ inch strips

• 3 oz shitake mushrooms, sliced and divided

• 3 oz carrots, sliced thin

• 3 oz hot house cucumber, sliced thin

• ¾ cup rice noodles

• 2 green onions cut in half and the sliced lengthwise

• 4-6 sprigs of cilantro, divided

• 2 tablespoons mint leaves, rough chopped

• 4 cups of Arugla, divided

• 4 Tomato/Herb wraps

• Olive Oil

• Salt and pepper

Place rice noodles in a large bowl and cover with boiling water, allow to set for about 10 minutes or until noodles are soft. Drain and set noodles aside. To assemble the wraps: take a wrap and lay down one cup of arugla drizzle with olive oil plus salt and pepper to taste, next add 3-4 strips of the cooked chicken, 3-4 slices of  the mushroom, add the carrot, cucumber, and rice noodles. Finally add a few sprigs of cilantro, pinch of mint leaves and the green onion. Top the whole thing with the peanut sauce. ‘Wrap’ everything together similar to wrapping a burrito, slice in half and serve. Repeat the process for the remaining ingredients.

Serve with your favorite peanut sauce.

 

 

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Tisha Wylie is a native of Northern California having made Loudoun County Virginia her new home for the past 3 years . To fine tune her culinary skills, and to keep up on the hot and latest trends in the industry, Tisha enrolled in the culinary program at Stratford University in Northern Virginia. She recently has completed her first “California Style Cooking” An Eclectic Collection of Simple Tasty Recipes – which is now available.
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