Red Pepper and Cabbage Wrap

Combine the vinegar, honey, and peanut butter in a medium bowl and whisk until smooth. Season with salt and pepper. Dip a bit of cabbage into the dressing and taste; add more honey or vinegar if you wish. Add the pepper and cabbage to the dressing and toss to blend. Let sit for a few minutes to marinate.
Lay the ﬂatbread out on a counter, with the shortest edges parallel to the edge of your work surface. Using a slotted spoon, arrange a layer of the cabbage mixture over about two-thirds of the surface of the ﬂatbread, leaving about 3 to 4 inches at the very top uncovered. Add a layer of baby spinach. Roll up tightly. Cut in half, on the diagonal, to serve as a sandwich or cut into 1-inch pinwheels and arrange on a platter.

Teaser Image:

RedPepperWrap.jpg

Ingredients:

1 tablespoon apple cider vinegar

1 teaspoon honey

1 tablespoon peanut butter or hummus

Salt and freshly ground pepper to taste

1 small red pepper, cut into thin slices

1 cup sliced nappa cabbage

½ cup sliced green cabbage

1 ﬂatbread or wrap (preferably whole grain)

Active time:

15 minutes

Yield:

2 servings

Nutrition:

Cal: 159, Fat: 5g, Sodium: 340mg, Carb: 22g, Protein: 7g

Author:

An Oldways recipe, created for The Peanut Institute

Show on WGC.org?:

Diet:

Mediterranean DietLatin American Heritage DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy Affordable

Course:

Main dishes

Meal:

Lunch

Dietary choice:

Vegetarian Vegan

Rating: