radicchio and chicken egg roll cups

Ingredients:

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

1.  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.
2. While eggroll wraps are baking, place radicchio in a bowl.  Combine with olive oil and next 6 ingredients and stir well.
3. Gently mix in the chicken.  Stir until just combined.
4. Fill each eggroll cup completely full with the mixture.
5. Enjoy!

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.