Since I only go to the grocery store once a month now, I have to eat all of my fresh veggies and fruits within the first two weeks. That leaves the last two weeks with just protein and pantry staples—a time when my craving for veggies intensifies.
When I went grocery shopping this last week I was desperate for some fresh produce. I’ve eaten nothing but fresh veg over the last few days to satisfy that craving. I’ve even replaced a few meals with meatless versions. It’s incredible how your body reacts when you don’t have fresh vegetables in your life.
I’ve been snacking on these vegan wraps the last few days. The salad was really easy to make and packed full of fresh veggie goodness.
The hardest thing about this recipe is making the wonton chips. I recommend buying the pre-made, bagged version. My grocery store was out so I had to improvise—but man, I HATE frying stuff. It’s a pain and I always end up with fry burns. My hands and arms are littered with scars from hot grease from when I worked at a diner in high school. I don’t want to add any more scars to them.
I’ll be packing up my lunch to-go today and heading to the office. It’s severe weather season and we’re in for an ‘enhanced’ risk of severe weather this afternoon. Producing severe weather coverage is the only thing I can’t do at home; I need to be able to see our storm chasers at all times and be able to talk to the meteorologists. I produced severe weather coverage at the office last week and was pretty well confined; my company has made tremendous strides in work-from-home territory so the building is virtually empty.
I stay tucked away in the control room and it’s just myself and my director. We’ve got lysol and hand sanitizer everywhere, too, so I feel pretty safe up there when I do have to go in. Plus, it’s nice seeing some of my coworkers. My work-from-home coworkers (my cats) are just lazy slugs who lay around all day.
Here’s hoping these delicious wraps power me through the afternoon, and here’s hoping we don’t have any extreme severe weather!
Thai Veggie Wraps
Spicy Thai peanut wraps with edamame, carrots, peppers, cabbage, peanuts and wonton chips.
- 3 carrots, shredded
- 1 red bell pepper, diced
- 1/2 a head of purple cabbage, shredded
- 1 (14 oz) bag frozen edamame, thawed
- 1/2 cup honey roasted peanuts
- 1/4 cup cilantro, chopped
- 3 green onions, sliced
- 1/4 cup fresh mint, chopped
- 1 cup wonton chips
- 2 TBS. rice wine vinegar
- 2 TBS. soy sauce
- Juice of 1 lime
- 1 TBS. honey
- 2 cloves garlic, minced
- 1/4 cup peanut butter
- 1 tsp. red pepper flakes
- Wraps or tortillas, for serving
- In a large bowl, toss carrots, bell pepper, cabbage, edamame, green onion, cilantro and mint together.
- In a small bowl, whisk peanut dressing ingredients together: vinegar, soy cause, lime, honey, garlic, peanut butter, and red pepper flakes. Set aside for serving.
- Build the wrap: lay out a wrap or tortilla and spoon some of the cabbage mixture inside. Top with peanuts and wonton chips and roll up. Serve with dressing to dip wraps into.
In a large bowl, toss carrots, bell pepper, cabbage, edamame, green onion, cilantro and mint together.
In a small bowl, whisk peanut dressing ingredients together: vinegar, soy cause, lime, honey, garlic, peanut butter, and red pepper flakes. Set aside for serving.
Build the wrap: lay out a wrap or tortilla and spoon some of the cabbage mixture inside. Top with peanuts and wonton chips and roll up. Serve with dressing to dip wraps into.