Vegetable Wraps with Peanut Sauce
Corn and Tomato Salad
Ingredients
- 1 (3.5-oz) pkg boil-in-bag brown rice (such as Uncle Ben's)
- 2 Tbsp peanut sauce (such as House of Tsang)
- 1 to 3 tsp water
- ¼ cup red bell pepper hummus
- 2 burrito-size flour tortillas
- ½ cup shredded carrots
- 2 Roma tomatoes, chopped
- ¼ cup shredded red cabbage
- 2 Tbsp peanuts
- 2 Tbsp chopped fresh cilantro
Instructions
- Cook rice according to package directions. Save half for another use. Combine peanut sauce and 1 tsp water, adding more water to reach desired consistency.
- Spread hummus on tortillas. Top with rice, carrots, tomatoes, cabbage, peanut sauce, peanuts, and cilantro. Roll up.
Side Dish Ingredients
- 1 ear corn, shucked
- 1 Tbsp olive oil, divided
- ⅛ tsp kosher salt
- 2 tsp red wine vinegar
- 1 small heirloom tomato, sliced
- 2 Tbsp chopped green onion
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Brush corn with 1 tsp oil; sprinkle with salt.
- Grill corn, covered, 3 to 4 minutes or until charred, turning occasionally.
- Meanwhile, combine 2 tsp oil and vinegar. Arrange tomato slices on a platter.
- Remove kernels from cob; discard cob. Sprinkle corn kernels and onion over tomato. Drizzle with oil mixture.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
491
|
114
|
605
|
| Fat (g) | 19 | 8 | 27 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 13 | 2 | 15 |
| Carb (g) | 68 | 12 | 80 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 891 | 130 | 1021 |
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