3 oz. rotisserie chicken- shredded
3 egg roll wraps- unbaked
2 cups shredded radicchio lettuce
1 tsp. olive oil
1/2 tsp. apple cider vinegar
1/2 tsp. frozen orange juice concentrate
1/4 tsp. garlic powder
1/4 tsp. ground ginger
salt and pepper
- Preheat oven to 400 degrees. Mold the egg roll wraps into a muffin tin- loosely pushing them in and tucking edges to make like a mini bowl. Bake for 8 minutes then set aside to cool.
- While eggroll wraps are baking, place radicchio in a bowl. Combine with olive oil and next 6 ingredients and stir well.
- Gently mix in the chicken. Stir until just combined.
- Fill each eggroll cup completely full with the mixture.
These are so simple to throw together and make for a very flavorful, light lunch. I just ate them with my hands… may be a little messy but worth it! Weight Watchers= 7smartpoints total.