2c.H-E-B Instant Brown Rice,
1lb.freshly ground salmon,
2Tbsp.Adams Reserve Teriyaki Ginger Sear-n-Crust,
1 tsp.low-sodium soy sauce,
1 tsp.sesame oil,
1 tsp.H-E-B Extra Virgin Olive Oil,
1pkg. H-E-B Lettuce Scoops,
1c.chopped bok choy or Dole Cole Slaw Mix,
1/4c.Green Valley Ranch Sesame Ginger Dressing,
1Prepare rice according to package directions. Set aside.
2In a bowl, mix together salmon, Teriyaki Ginger Sear-n-Crust, soy sauce, and sesame oil.
3Heat a skillet to Medium-High, add olive oil and heat until oil "ripples".
4Add salmon to skillet and sauté until slightly browned. Remove from pan.
5For each wrap, place 1/4 of salmon on a lettuce leaf, followed by bok choy or cole slaw mix. Top with Sesame Ginger Dressing, chopped cilantro and matchstick carrots. Serve with rice.
Serving size: 4 oz. salmon and 1/2 cup brown rice, Calories: 400, Total Fat: 13g, Saturated Fat: 2g, Sodium: 322mg, Carbohydrates: 4g, Dietary Fiber: 2g, Protein: 34g