2 c. H-E-B Instant Brown Rice
1 lb. freshly ground salmon
2 Tbsp. 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
1 pkg. H-E-B Lettuce Scoops
1 c. chopped bok choy or Dole Cole Slaw Mix
1/4 c. Green Valley Ranch Sesame Ginger Dressing
1/4 c. cilantro, chopped
1/2 c. matchstick carrots
Prepare rice according to package directions. Set aside.
In a bowl, mix together salmon, Teriyaki Ginger Sear-n-Crust, soy sauce, and sesame oil.
Heat a skillet to Medium-High, add olive oil and heat until oil "ripples".
Add salmon to skillet and sauté until slightly browned. Remove from pan.
For 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