Cool Summer Minty Rainbow Wraps

With spicy nutty honey sauce

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Servings: Makes 4 whole wraps

During the heat of summer, we’re all about no-cook, cool, refreshing meals. Stroll your local farmers’ market for fresh, bright seasonal veggies. Serve whole, or slice into rounds for snacks. Feel free to switch up the veggies.

Ingredients

Spicy honey nutty sauce

¾ cup peanut butter, creamy or crunchy

1 teaspoon sesame oil

3 tablespoons rice vinegar

3 tablespoons soy sauce

3 tablespoons honey

3 tablespoons water

½ teaspoon crushed red pepper

2 large cloves garlic, grated

1 teaspoon fresh ginger, grated

2 teaspoons sesame seeds, toasted

Optional: chopped peanuts

Wraps

4 large leafy greens (we used cabbage)

1 cup hummus (we used carrot)

1 cup red onion, thinly sliced

1 cup red cabbage, shredded

1 cup carrots, cut into matchsticks

1 cup cucumbers, cut into matchsticks

1 cup celery, cut into matchsticks

1 cup cooked grain (we used quinoa)

1 cup toasted sesame seeds

Minty Mango Salsa (2 mangoes diced + 2 tablespoons chopped mint)

Spicy Honey Nutty Sauce

Directions

For sauce, whisk all ingredients together and let stand for at least one hour. Garnish with chopped peanuts and red pepper. Thin with water if too thick.
For wraps, trim stem from cabbage leaves. Microwave 30–60 seconds to make tender. Cool. Top with hummus, veggies and grain. Scatter with seeds and a bit of salsa.
Fold the bottom of the leaves up about 1 inch and then roll like a burrito, tucking in edges. Cut in half or rounds to serve. Drizzle with spicy honey nutty sauce.

Recipe Courtesy Of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.