Looking for a healthy lunch that lacks no flavor and hides a punch? Enjoy this Crunchy Asian Wrap with Peanut Sauce that has crunchy honeyed nuggets of TSP. Alternatively, you can skip wrap for a fresh side dish or double the Peanut Sauce for some delicious dipping.
Asian Slaw 1/4 cup TSP
1 tablespoons honey
1/4 cup sliced almonds
1 1/2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons rice vinegar
1/2 tablespoon water
1/4 teaspoon sesame oil
1/8 teaspoon crushed red pepper flakes
Peanut Sauce 2 tablespoons peanut butter
1 teaspoons reduced-sodium soy sauce
1/2 teaspoon brown sugar
1/2 tablespoon lemon juice
2 tablespoons water
1/8 teaspoon garlic powder
1/8 teaspoon garlic powder
1/4 teaspoon ginger powder
3 cups shredded cabbage
4 spinach tortilla wraps
Baby spinach
Instructions Preheat the oven to 375°F. Prepare the peanut sauce by blending together all ingredients in a blender. Set aside. In a small bowl, combine TSP and almonds with honey. Spread out on a baking sheet lined with foil. Bake for 8 minutes, stirring every 2 minutes.Meanwhile, in a large bowl, whisk together the remaining ingredients except for the coleslaw. Add the coleslaw, TSP and almonds to the dressing and toss to combine.
To Assemble Wrap On a tortilla make a bed of spinach and top with Asian TSP slaw. Drizzle with 1 teaspoon of peanut sauce. Fold in two parallel sides of the wrap, roll and use a toothpick to secure.
Notes Yield: 4 Wraps
Calories: 200, Total Fat: 8g, Saturated Fat: 1.5g, Cholesterol: 0mg, Sodium: 430mg, Carbohydrates: 25 g, Dietary Fiber: 4g, Sugar: 8g, Protein: 9gExcellent Source of Vitamin C
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