I am sure I have mentioned before, but my office Futura is out of my home. I always look forward to running up to the kitchen at lunch especially when I wake up with a “lunch vision!” I had was one of those days this week and the Asian Veggie Wrap was born, inspired from the fresh tastes of Vietnamese food. So incredibly easy–I will definitely be making this again.
Have you ever been to Vietnam? I had the amazing opportunity to go there for Christmas one year and I cannot begin to describe the beauty of the countryscape with greenest rice paddies sprinkled with white cone hats peeking out of them. The fast pace of all the motorcyles in Ho Chi Minh and the food, oh the food! I think I added more meals to each day for another excuse to eat again. I so hope that someday I will return to this magical place. In the meantime, I have Asian Veggie Wraps….
Here’s What You Need: (For 1)
Wheat flour tortilla
1/3 of a large red pepper, sliced
1/2 of a carrot, cut into matchsticks
1-2 TBS of cilantro
Low sodium soy
Dressing (I used Annies, but peanut sauce would be great here too!)
1/3 cucumber,cut into matchsticks,(optional)*
Handful of baby spinach (Cut into strips)
|How funny is this?!|
Here’s What You Do:
After cutting the veggies into small pieces, pile them into the middle of the tortilla and drizzle with the dressing and soy to taste. Fold in the bottom and wrap over. (I kept the top open). Take a bite and add more soy or dressing if you prefer. That’s it!
*I meant to use cucumber and completely forgot! It would be good here though, I am sure!
If I were making this for my kids (And I for sure will make this one again!) I would cut the wrap into bite size pieces like sushi as my kids love sushi. Another idea is to toss the veggies with rice.
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