Veggie wraps

Ingredients

• 4 large spinach tortillas or wraps
• 2 cups fresh baby spinach
• 1 cup purple cabbage, shredded
• 1 large carrot, julienned or shredded
• 1 red bell pepper, thinly sliced
• 1 English cucumber, cut into thin matchsticks
• Optional: Rice noodles, cooked and cooled

DIPPING SAUCE

• 1/3 cup creamy peanut butter
• 1 tbsp soy sauce
• 1 tbsp maple syrup or honey
• 1 tbsp fresh lime juice
• 1 tsp toasted sesame oil
• 1 clove garlic, grated
• 1-2 tbsp warm water (to thin)

Steps

1. Warm the spinach tortillas in a dry skillet or microwave for 10-15 seconds.

2. Lay a tortilla flat. Place a handful of baby spinach across the lower third of the wrap, leaving a 1-inch border on the sides.

3. Stack the over ingredients evenly on top of the spinach.

4. Fold the sides of the tortilla inward over the filling, then tuck the bottom flap up and roll tightly from the bottom up. Cut diagonally and serve immediately with the peanut sauce on the side.

Notes