Ingredients
Wraps
| 4 large | whole wheat wraps | |
| Veggies of choice- lettuce or green cabbage (about 1 cup- 250 ml), julienned cucumber (about 1/2 cup- 125 ml), shredded carrot (about 1/2 cup- 125 ml), julienned bell pepper (about 1 small pepper), diced green onion (about 1/4 cup- 60 ml), etc. |
Sauce
| 1/4 cup | (60 ml) | natural peanut butter |
| 2 tbsp | (30 ml) | liquid honey |
| 1 tsp | (5 ml) | sesame oil |
| 2 tsp | (10 ml) | canola oil |
| 1 tbsp | (15 ml) | rice vinegar |
| 1 tbsp | (15 ml) | soy sauce, low-sodium |
| 1/2 tbsp | (7 ml) | fresh ginger, grated |
| 2 cloves | garlic, minced or pressed | |
| 1/4 tsp | (1 ml) | red pepper flakes (use less if sensitive to spice) |
| 2-3 tbsp | (30-45 ml) | water |
Directions
- Prepare veggies and place on wrap.
- Combine peanut butter and honey in a small mixing bowl or measuring cup. If too firm, melt in the microwave or a small pot until easy to mix.
- Add remaining ingredients (except water) and mix well.
- Add water 1 tbsp (15 ml) at a time until desired consistency is reached.
- Add sauce on top of veggies, wrap, and enjoy!