Directions:
- In a saucepan bring 2 cups of water to a boil; add rice. Reduce heat, cover, and simmer for 20 minutes.
- Heat olive oil in a large skillet over medium heat. Saute onion, bell pepper, zucchini, and yellow squash until onions are tender. Stir in the teriyaki sauce. When the vegetables are tender, stir in the cooked rice, soy sauce, garlic powder, salt and pepper. Simmer for 3 to 5 minutes.
- Place 1/4 of the rice and vegetables in each tortilla, and roll up.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.61 Kcal (949 kJ) | ||
| Calories from fat | 63.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Sodium | 4500.6mg | 188% | |
| Potassium | 356.47mg | 8% | |
| Total Carbs | 31.81g | 11% | |
| Sugars | 15.12g | 60% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 8.75g | 17% | |
| Vitamin C | 32.5mg | 54% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 15.2mg | 85% | |
| Calcium | 53.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 66.92 Kcal (280 kJ) | ||
| Calories from fat | 18.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 11% | |
|---|---|---|---|
| Sodium | 1329.08mg | 188% | |
| Potassium | 105.27mg | 8% | |
| Total Carbs | 9.39g | 11% | |
| Sugars | 4.46g | 60% | |
| Dietary Fiber | 0.4g | 5% | |
| Protein | 2.58g | 17% | |
| Vitamin C | 9.6mg | 54% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4.5mg | 85% | |
| Calcium | 15.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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