Asian Wraps
By Mary McDougall
You can easily skip the tortilla and just have this in a bowl, but my family likes to make their own wraps - tortilla, rice, tofu, coleslaw, veggies, peanut sauce, and Sriracha sauce.
Serves: 4-6
Prep Time: 15 min
Cook Time: 15 min
Ingredients
Directions
Vegetable suggestions: bean sprouts, kale, bok choy, scallions, mushrooms, carrot
1 Coleslaw: Put the cabbage and carrot in a large bowl. Mix the rice vinegar, chili garlic sauce and agave in a small bowl, add to the cabbage-carrot mixture. Stir well. Let sit while you prepare the rest of the meal. You can make this even easier by using a bag of already shredded cabbage and carrot mixture in the pre-packaged lettuce section of your grocery.
2 To assemble wraps; warm the tortillas, place a line of the rice down the center of the tortilla, add coleslaw and whichever vegetables you choose, a few cubes of the Asian Marinated Tofu (recipe in Entrees) and top with either or both of the sauces. Roll up and eat.
If you do not want to use Thai Peanut Sauce, Asian Ginger Sauce (recipes can be found in Dressings and Sauces) is a good low-fat alternative.