Active time20 minutes
Total time20 minutes
Serving Size1 wrap
For Peanut Sauce:
4 tablespoons chunky peanut butter
1 tablespoon seasoned rice vinegar
½ tablespoon fresh grated ginger
1 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
1 teaspoon sriracha sauce
4 rice wrappers
1 cup cooked whole grain freekeh
1 carrot, julienned
1 cucumber, julienned
¼ cup shredded red cabbage
½ cup washed and chopped watercress
¼ cup washed and chopped fresh cilantro leaves
- Combine all ingredients for peanut sauce, stir well, and set aside.
- Working one at a time, soak a rice paper wrap in a shallow bowl of water. Once it’s softened, lay it on a cutting board or clean work surface. Arrange the freekeh, carrots, cucumber, red cabbage, watercress, and cilantro. Top with a tablespoon of peanut sauce.
- Fold over the top of the wrap, followed by each of the sides, and ﬁnish rolling the wraps tightly. Serve with additional peanut sauce.
Recipe and photo courtesy of Freekehlicious.
Total Fat: 12g
Saturated Fat: 2g
Total Sugar: 4g
Added Sugar 1g
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