Thai Veggie Wraps

Thai Veggie Wraps

For the peanut sauce:
1/4 cup peanut butter
2 Tbsp seasoned rice vinegar
2 Tbsp honey
2 Tbsp vegetable oil
2 Tbsp sugar
1 Tbsp water
1 Tbsp soy sauce
1 1/2 tsp kosher salt
1/2 tsp cayenne pepper
Pinch crushed red pepper
In a medium bowl combine all ingredients and whisk well to combine. Set aside.

For the wraps:
1 8-oz bag frozen shelled edamame
1 16 oz bag coleslaw mix
1 bunch cilantro, chopped (I used a 1/2 bunch)
1 red bell pepper, diced
1 cucumber, peeled and diced
1 cup chopped peanuts
6 burrito-sized tortillas or wrap bread

Defrost edamame according to package directions. Set aside to cool.
In a large bowl, combine edamame, coleslaw mix, cilantro, red bell pepper, cucumber and peanuts. Pour on peanut sauce. Toss well to combine. Spoon on veggie mix onto a tortilla or wrap bread. Wrap tightly and cut in half crosswise. Serve immediately. Yield: 6 servings

*Dear Beloved Readers of The Vegetarian Tree,

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LOVE - Amy & Ronda*