Thai Peanut Wraps
Recipe by: Susan Voisin
- 1 cup dry TVP strips, chicken-style
- 1 1/2 cups hot water
- 1/2 tsp. sesame oil
- 1 tsp. minced ginger
- 2 tbsp. soy sauce
- 1 tbsp. veggie "chicken" broth powder
- lettuce or baby spinach
- chopped
tomatoes
1 tbsp. peanut butter
4 fat-free flour tortillas (burrito size)
Gingery vinaigrette
Combine TVP, water, sesame oil, ginger,
soy sauce, and broth powder in a microwavable dish. Heat on high power for
3 minutes, stirring after each minute. Set the TVP aside and check for
tenderness after 5 minutes. If it is not completely tender, microwave for
another minute, check again, and repeat until tender. Add peanut butter
and stir to thicken.
While the TVP is cooking, chop the
tomatoes and warm the tortillas. When the TVP is done, lay out each
tortilla and layer the lettuce, tomato, and TVP on it. Drizzle with
dressing, if desired, and roll up burrito-style.
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