Perfect for a picnic or road trip, this Asian veggie wrap comes to life with the sweet & sour dressing. These go great with my Peanut Sauce Noodle Salad Recipe. –Doug
Asian Sweet & Sour Dressing
1/2+ cup rice vinegar (not seasoned)
1/2 cup sugar
1+ tablespoons onion (minced)
1-1/2 teaspoons chili paste
1/2 teaspoon salt
Asian Wraps (2) 8″ Wraps
3/4 cup cabbage (thin slices)
1/2 cup carrot (grated)
2 tablespoons green onion (minced)
1 tablespoons sweet & sour dressing (recipe above)
1/4 teaspoon chili paste
1 medium avocado (mashed)
spinach leaves
8 medium mushrooms
1/2 cup onion (diced)
2 Flour Tortillas (8 inch) — Cut a 3/4 strip from one side
• Combine cabbage, carrots, green onions, dressing & chili paste — Let sit 1/2 hour
• Cut mushrooms in 1/2 & grill over high heat until well cooked — Cut into med dice — Cool
• Saute’ onion in a small amount of oil over medium heat until dark brown, stir occasionally. — Cool
• Briefly heat a tortilla in a saute’ pan — Until light brown
• Orient the tortilla so the cut side is at 12:00 –Spread toasted side with 1/2 avocado, leaving 1/2″ dry just before the cut (this will allow the wrap to stay together)
• Lay single layer of spinach over avocado
• Put 1/2 amount of dressed cabbage mixture, squeezing out excess dressing.
• Put 1/2 amount of mushrooms & onion evenly over cabbage
• Carefully roll up toward cut side — Brush dry side with water & seal
• Wrap with plastic wrap & chill — Cut into 8 pieces for hors d’oeuvres
