Thai Peanut Wraps

Thai Peanut Wraps

It’s never too late to try something new.  I’ve mentioned in recent posts how I took up curling just last year.  I didn’t grow up curling.  Heck, I didn’t grow up anywhere near ice.  But my wife and I stumbled across our local curling club, and now we’re both hooked on the sport.  We tried something new, and it worked out well.  Granted, I now have some random aching joints and bruises that I never had before.  Good thing the curling season is coming to a close.  I’ll just spend the summer nursing my injuries so I’m ready to go again in the Fall!

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes

Ingredients

For the Thai Peanut Wraps

• 4 cups cabbage shredded (see note)
• 1½ cups carrots shredded (~5 large carrots)
• 1 red bell pepper thinly sliced
• 1 cup edamame cooked and shelled
• ½ cup fresh cilantro chopped
• ½ cup green onions chopped
• ½ cup honey-roasted peanuts
• 1 cup wonton strips
• 5 Flatout Sea Salt and Black Pepper wraps

For the Peanut Sauce

• 2 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 1 Tbsp lime juice
• 1 Tbsp honey
• 1 tsp garlic minced
• ¼ cup peanut butter
• ½ tsp salt
• ½ tsp crushed red pepper flakes

Instructions

For the Peanut Sauce

1. Using a small mixing bowl, add rice vinegar, soy sauce, lime juice, honey and garlic. Whisk until well combined.
2. Add the peanut butter, salt and red pepper flakes. Whisk until smooth.
3. For the Thai Peanut Wraps
4. Using a large bowl, combine all of the ingredients except for the wraps; mix until well combined.
5. Divide the mixture evenly between the wraps.
6. Drizzle Peanut Sauce on top and then roll up flatbreads; cut in half before serving.

Notes

• I like to use a mix of red and green cabbage for these wraps. To make these wraps even easier, just grab a bag of cole slaw mix (i.e. no dressing) instead of cabbage.