Name: Protein rice paper burger wraps
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground beef; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 2 sheets rice paper wrappers; 3 tbsp reduced-fat cheddar cheese, shredded; 2 tbsp yellow onion, thinly sliced; 8 olive oil cooking sprays; 2 tbsp nonfat Greek yogurt; 1 1/2 tsp ketchup; 2 tsp yellow mustard; 2 tbsp dill pickles, finely diced; 1 oz iceberg lettuce, shredded; 1/4 medium tomato, sliced; 1/3 cup water

Instructions

Prep 20 min · Cook 0 min

In a small bowl, whisk together the Greek yogurt, ketchup, mustard, and diced pickles to make the burger sauce.
Heat a 12-inch nonstick skillet over medium-high heat. Add the ground beef and season with the salt, pepper, and garlic powder. Cook, breaking the meat into small crumbles, for 5 to 6 minutes until browned and cooked through. Transfer the beef to a plate and wipe the skillet clean. Done when browned and cooked through, 160°F.
Fill a shallow dish with the water. Dip one rice paper wrapper into the water for a few seconds until pliable. Lay it flat on a clean surface. Spread half the burger sauce in the center, then top with half the cooked beef, cheese, onion, lettuce, and tomato. Fold the sides inward and roll tightly like a burrito. Repeat for the second wrap.
Lightly coat the cleaned skillet with cooking spray and return to medium heat. Add the wraps seam-side down. Cook for 2 minutes, flip carefully, and cook for 2 minutes more until the rice paper is golden and crisp. Done when golden and crisp.

Nutrition

Ingredients

Instructions

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