Thai Chicken Salad In Egg Roll Wrapper Bowls

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• 8 egg roll wraps (6 x 6 inch)
• cooking spray
• 1/4 cup seasoned rice vinegar
• 1 tablespoon canola oil
• 1 tablespoon low sodium soy sauce
• 1/2 teaspoon grated peeled fresh ginger
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 garlic clove, minced
• 2 tablespoons peanut butter
• 1 teaspoon honey
• 1 cup frozen shelled edamame
• 2 cups chopped cooked chicken breasts
• 3 cups chopped red leaf lettuce
• 1 cup cooked long grain brown rice
• 1 cup finely shredded red cabbage
• 1/2 yellow bell pepper, cut into 1/4 inch wide strips
• 1/4 cup diagonally sliced green onion
• 1/4 cup chopped unsalted peanuts

Recipe

• 1 preheat oven to 350°.
• 2 to prepare bowls, lightly coat one side of each wrapper with cooking spray. fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. repeat procedure with remaining 4 wrappers. bake at 350° for 8 minutes or until lightly browned. remove wrappers from pans; cool completely on a wire rack.
• 3 to prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small bowl; stir with a whisk. add peanut butter and honey to vinegar mixture; stirring with a whisk.
• 4 to prepare salad, cook edamame in boiling water 5 minutes. drain and rinse under cold water. combine edamame and next 6 ingredients (through onions) in a large bowl; toss well. drizzle dressing over chicken mixture, tossing gently to coat.
• 5 spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 11⁄2 teaspoons peanuts. serve immediately.