Deconstructed Egg Roll Nachos Recipe
Can’t decide between Chinese food and nachos? Try this easy recipe for nachos that taste like egg rolls! Egg roll wrappers bake up into amazing crispy chips. Pop 'em in the oven, and top them off with savory filling... No rolling required!
1/2 of recipe: 224 calories, 1.5g total fat (<0.5g sat. fat), 593mg sodium, 27g carbs, 2g fiber, 8g sugars, 22.5g protein
Cook: 10 minutes
2 egg roll wrappers (stocked with the tofu at the supermarket)
6 oz. raw extra-lean ground chicken (at least 98% lean)
1/3 cup shredded carrots, roughly chopped
1/4 cup canned sliced water chestnuts, drained and chopped
1/4 cup chopped scallions, or more for topping
1 tbsp. dried minced onion
2 tsp. reduced-sodium/lite soy sauce
1 1/2 tsp. seasoned rice vinegar
1 tsp. chopped garlic
1/2 tsp. ground ginger
1 tbsp. sweet chili sauce
Preheat oven to 350 degrees. Spray a large baking sheet with nonstick spray.
Cut egg roll wrappers in half, and cut each half into 5 triangles, for a total of 20 chips.
Lay chips on the sheet. Spray with nonstick spray. Bake until lightly browned and crispy, about 7 minutes.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add all remaining ingredients except chili sauce. Cook and crumble for about 5 minutes, until chicken is cooked through.
Transfer chips to a large plate. Top with chicken mixture, and drizzle with chili sauce.
MAKES 2 SERVINGS
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