Thai Veggie Wraps

Jordan McCollum

(Cooking Club recipe - Garden Harvest)

The recipe is from DealsToMeals.com

1 small red cabbage, sliced thin
1 bunch cilantro, stems removed
2 stalks of green onions, sliced (I forgot these--whoops!)
2 carrots, shredded (I peel them, then use the vegetable peeler to shred them)
1 medium head green leaf lettuce

8-10 flour tortillas

Peanut Sauce:
1 can coconut milk
3/4 c. creamy peanut butter
1/3 c. soy sauce (optional)
1/2 c. brown sugar (or more if you like it more sweet)
1 t. ginger powder or fresh
1/2 t. curry powder or curry paste (or both for more spice)
1/2 t. red pepper flakes or cayenne pepper (depending on spice)

Cut the red cabbage, lettuce, green onions and cilantro. For the peanut sauce, combine all ingredients in a sauce pan and simmer until mixture is combined and sugar is dissolved. Make wraps with the lettuce, cabbage, green onions, cilantro and drizzle or dip wrap in peanut sauce.

Optional: you can add Thai chicken: 3 boneless skinless chicken breasts, cut into 1 inch cubes, cooked in red curry paste or curry powder (you might omit the lettuce if you're using the chicken). You can also serve with white or brown rice in the wraps or on the side.