Ingredients :
- ½ cups Fresh red cabbage, shredded
- 2 cups Fresh white cabbage, shredded
- 1 ½ cups Fresh carrots, peeled, shredded
- 1 cup Fresh bok choy, julienne cut “shoestring strips” V”
- 2 Tbsp Fresh cilantro, chopped
- ¾ cup Low-fat balsamic vinaigrette dressing
- 1 Tbsp Salt-free chili-lime seasoning blend
- 1 Tbsp Extra virgin olive oil
- 6 Tilapia fish filets, raw, 4 oz each
- 1 ½ cup Fresh romaine lettuce, julienne cut “shoestring strips” V”
- 6 Whole-wheat tortillas, 8”
- 6 slices Fresh avocado, peeled, pitted, sliced
- 6 quarters Fresh limes, quartered
Instructions :
1. Preheat oven to 375 °F.
2. In a large mixing bowl combine red and white cabbages, carrots, bok choy, cilantro, and balsamic
dressing to make the slaw. Cover and refrigerate for at least 1 hour.
3. Place fish filets on a baking sheet lined with parchment paper sprayed with nonstick cooking spray. Brush fish with olive oil and sprinkle with saltfree seasoning blend. Roast uncovered at 375 °F for 12 minutes or until internal temperature reaches 145 °F or higher and fish flakes with a fork. Use a food thermometer to check the internal temperature.
4. Remove fish from oven.
5. To assemble wrap: Place ¼ cup lettuce on tortilla. Cut fish in half and place both pieces on top of lettuce. Add 1 cup cabbage slaw and a slice of avocado. Squeeze lime on top of mixture. Roll in the form of a burrito. Cut diagonally. Serve immediately.
Cook's notes :
- 1 wrap (two halves) provides 2 ½ oz equivalent meat, V cup dark green vegetable, ¼ cup red/orange vegetable, Y cup other vegetable, and 1 ½ oz equivalent grains.
- ½ wrap (one half) provides 1 ¼ oz equivalent meat, V cup red/orange vegetable, ½ cup other vegetable, and ¾ oz equivalent grains.
