Crunchy cabbage, carrots, cucumber and tender rice vermicelli rolled in soft flour tortillas with a creamy, tangy Thai-style peanut sauce. Only the noodles need a quick boil.
20m prep · 13m cook · 4 servings
Ingredients Instructions
4 whole Flour Tortillas 4 oz Rice Vermicelli Noodles 2 tbsp Water 3 tbsp Creamy Peanut Butter 2 tbsp Tamari 1 tsp Sriracha 1 whole Lime 1 tbsp Maple Syrup 1 pinch Salt 1 ½ cups Shredded Purple Cabbage 1 cup Shredded Carrots ½ whole English Cucumber ½ cup Fresh Cilantro ¼ cup Roasted Peanuts
Instructions 1 Bring a medium pot of water to a rolling boil, about 6 minutes. 2 Add the rice vermicelli and cook 3 to 5 minutes, stirring to separate, until the noodles are soft and opaque white with no hard core when you bite one. 3 Drain, rinse under cold water until cool, and shake well to drain off as much water as possible. Snip into shorter lengths with kitchen scissors. 4 Julienne the cucumber, then spread the strips on paper towels and pat dry so they don't make the wraps soggy. 5 Whisk the peanut butter, tamari, sriracha, lime juice, maple syrup and 2 tbsp warm water until smooth and pourable. Taste and add a pinch of salt if needed, and more sriracha if you want more heat. 6 Lay out the tortillas and spread a thin layer of peanut sauce over each, reserving about half the sauce. 7 Layer the vermicelli, cabbage, carrots, cucumber and cilantro across the center of each tortilla. 8 Drizzle with the remaining peanut sauce and sprinkle with chopped peanuts. Fold in the sides, roll tightly from the bottom, and slice each wrap in half. Estimated nutrition (per serving) Calories 420 kcal
Protein 12g
Carbs 62g
Fat 15g
Fiber 5g
Sodium 1010mg
Sugar 8g
Something wrong with this recipe? 