These rice wraps make a nice light snack at 16.2g of net carbs. You can follow the recipe to the letter or be creative and add your own flare. I prefer to use black kale as I find it a little less bitter than regular green kale.
Try pairing this with a spicy chutney or if you prefer spread some hot sauce in the wrap before you roll it up.
Veggie and Crab Rice Wraps Recipe
By Published: November 10, 2014
- Yield: 1 Servings
- Prep: 10 mins
Calories: 263| Fat: 14.8g | Protein: 15.7g | Carbs: 20.1g | Fibre: 3.9g | WW Points: 7
Ingredients
- 1 small - 6 3/8 diam. rice paper
- 1/4 cup carrot julienne
- 1/4 cup zucchini julienne, skin and whites only
- 1/4 cup black kale shredded
- 2 tbsp peanuts crushed
- 1/4 cup crab shredded
Instructions
- Top prepare rice papers. Soak 2 paper towels in warm water and squeeze out extra water. Place rice wraps between the soaked paper towel until moist and flexible.
- Remove from paper towel and arrange veggies and crab in middle of wrapper.
- Roll tightly, cut in half and enjoy!
