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Around the World in One Bite
Courtesy of epicurious
Servings: 10
Prep Time: 15 Min. Cook Time: 22 Min. What you need:
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+ 1 Tbsp. vegetable oil
+ 1 scallion, chopped + 1/2 c. finely diced red bell pepper + 4 c. chopped kale + 3 c. shredded or grated sweet potato + 1/2 c. crushed pineapple in juice, not drained + 2 c. shredded cooked chicken + 1/2 c. cooked brown rice + 1/8 tsp. cayenne pepper + 1/2 tsp. salt + 2 Tbsp. chopped cilantro + 1 package 6-inch egg roll wrappers + 1/3 c. plain yogurt + 2 Tbsp. lime juice + 2 tsp. honey What to do:
1. In a large sauté pan, warm the oil over medium heat. Add the scallions and peppers and cook for about 2 minutes. Add kale and sweet potato and cook for 5 minutes more, stirring often. Add the pineapple and its juice, chicken, rice, cayenne, and salt and cook until vegetables are soft, about 5 minutes. Remove from heat and add cilantro.
2. Preheat the oven to 400°F. Fill each egg roll wrapper with approximately 3 tablespoons filling in the center of the roll. Fold in both sides and tightly roll closed according to egg roll package instructions. Bake on a cookie sheet for 10 minutes or until lightly golden. While the pockets cook, whisk together the yogurt, lime juice, and honey for a dipping sauce. From The 2014 Healthy Lunchtime Challenge Cookbook Recipe Provided by Lucy Fairhead Hickerson, Age 8 All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious For more information, please visit epicurious.com Nutritional information:
Calories: 289; Total Fat: 5g; Total Carbs: 37g; Protein: 14g;
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