Rainbow Vegetable Wraps with Peanut Sauce

• Vegetarian

• Produce

  • 3 Carrots
  • 6 Collard green, large leaves
  • 1/2 English hot house cucumber
  • 1 Mango
  • 24 Mint leaves or 1 bunch cilantro
  • 1 Red bell pepper
  • 1 1/2 cups Red cabbage
  • 1 Yellow bell pepper

• Condiments

  • 1 tbsp Honey
  • 1/2 cup Peanut butter, creamy
  • 2 tsp Soy sauce
  • 1 tsp Sriracha

• Oils & Vinegars

  • 1 tsp Rice vinegar
  • 2 tsp Sesame oil

• Bread & Baked Goods

  • 6 Eight-inch whole grain or gluten-free tortillas, whole grain or gluten-free

• Liquids

  • 3 tbsp Water

Found on jeanetteshealthyliving.com

Description

Ingredients

• ½ cup creamy peanut butter
• 2 teaspoons soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sriracha
• 3 tablespoons water
• 6 large collard green leaves
• 6 eight-inch whole grain or gluten-free tortillas
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 3 carrots, julienned
• ½ English hot house cucumber, cut into thin strips
• 1 mango, cut into strips
• 1½ cups shredded red cabbage
• 24 mint leaves or 1 bunch cilantro (leaves only)

Directions

• Place peanut butter, soy sauce, sesame oil, rice vinegar, honey and sriracha in food processor and process until combined; drizzle in water and continue processing until smooth.
• Blanch collard green leaves in boiling water for 15 seconds; remove and place in ice water for a few minutes to cool. Dry leaves by placing on clean dish cloth or paper towels. Cut out stems.
• Lay a tortilla on a flat surface. Place one blanched, trimmed collard green leaf on top. Spread 2 tablespoons of peanut sauce on top. Lay strips of red and yellow bell peppers, carrots, cucumber, and mango down center of tortilla. Sprinkle ¼ cup shredded red cabbage on top and lay 4 mint leaves or cilantro leaves on top. Tightly roll up wrap to enclose all the vegetables. Use a few toothpicks to secure the wrap. Repeat with remaining tortillas. Cut in half to serve.