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Skinny Bacon and Edamame Wraps
of a package (10 oz) Cascadian Farm® frozen shelled edamame (1 cup)
medium fresh jalapeño chile pepper, seeded and chopped
tablespoons snipped fresh cilantro
tablespoons lemon juice
clove garlic, halved
slices soy bacon or turkey bacon
8-inch whole wheat flour tortillas or vegetable-flavor flour tortillas
cups torn mixed salad greens
medium tomatoes, seeded and chopped
cup fat-free ranch salad dressing
Cook edamame according to package directions. Drain; rinse with cold water. Drain again. In a food processor, combine edamame, chile pepper, cilantro, lemon juice, the water, and garlic. Cover and process until smooth. Set aside.
Cook bacon according to package directions. Drain well on paper towels. Chop bacon.
To assemble, spread about 1/4 cup of the edamame mixture on each tortilla. Top with salad greens, tomatoes, salad dressing, and bacon, placing ingredients on edge of each tortilla. Roll up to enclose filling. Secure with a toothpick or wrap in plastic wrap or foil to hold together. Cut wraps in half to serve.
No nutrition information available for this recipe.
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