Wednesday, August 10, 2011

Thai Veggie Wraps

7 oz. coconut milk (approx. ½ can)
2 T. crunchy peanut butter
1 t. garlic powder
1 T green onion, chopped
1 t. Sriracha hot sauce
1 t. soy sauce
½ t. crushed red pepper flake
½ t. ground ginger
7 oz. chickpeas (approx. ½ can, rinsed & drained)
1 ½ c. broccoli cole slaw
4 whole grain tortillas
cilantro for garnish

Full of protein, fiber and flavor + inexpensive + easy.
In a skillet over medium heat whisk together the coconut milk, peanut butter, garlic powder, green onion, Sriracha, soy sauce, pepper flake and ginger. Add chickpeas and broccoli slaw. Serve on whole grain tortillas and garnish with cilantro.

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