Thai Veggie Wraps

I've been into wraps lately.  Maybe because I think they're healthier or something.  Maybe they are.  But I came across this recipe quite awhile ago and saved it thinking it would make a good lunch with girlfriends or something.  And one day I had a girlfriend over for lunch and I made it.  Then we had it for dinner a few times too.  And my kids loved it too.  They seem to like thai food because of the peanut butter or something.  But it makes a great vegetarian dinner or lunch and is really easy.  The recipe has you mix the peanut sauce with the vegetables before serving.  I don't like soggy leftovers so I just drizzled the sauce over the vegetables in each individual wrap.  And we did have lots of leftovers so it was a good idea (at least for us.)

Thai Veggie Wraps

from Rookie Cookie

For the peanut sauce:

1/4 cup peanut butter

2 Tbsp seasoned rice vinegar

2 Tbsp honey

2 Tbsp vegetable oil

2 Tbsp sugar

1 Tbsp water

1 Tbsp soy sauce

1 1/2 tsp kosher salt

1/2 tsp cayenne pepper

Pinch crushed red pepper

In a medium bowl, combine all ingredients and whisk well to combine. Set aside.

For the wraps:

1 8 oz bag frozen shelled edamame

1 16 oz bag coleslaw mix

1 bunch cilantro, chopped

1 red bell pepper, diced

1 cucumber, peeled and diced

1 cup chopped peanuts

6 burrito-sized tortillas or wrap bread

Defrost edamame according to package directions. Set aside to cool.

In a large bowl, combine edamame, coleslaw mix, cilantro, red bell pepper, cucumber and peanuts. Pour on peanut sauce. Toss well to combine. Spoon on veggie mix onto a tortilla or wrap bread. Wrap tightly and cut in half crosswise. Serve immediately.

Yields 6 servings.

You have two other options with this recipe. You can wrap up the veggies in rice wrappers or you can just serve it as a salad.