Peanut sauce and aromatic vegetables are combined and folded inside a flour tortilla for a no-fuss meal.
2 tablespoons creamy peanut butter
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
2 teaspoons rice vinegar
1 teaspoon sugar
1/4 teaspoon freshly ground pepper
2 tablespoons peanut oil
2 green onions, thinly sliced
1 garlic clove, minced
2 teaspoons minced fresh ginger
2 cups thinly sliced cabbage
2 cups broccoli florets
2 cups thinly sliced portobello mushroom caps
4 (8-inch) flour tortillas
1. In small bowl, whisk all sauce ingredients until well-combined.
2. Heat oil in wok or large skillet over medium heat until hot. Add green onions, garlic and ginger; cook 30 seconds, stirring constantly.
3. Add cabbage, broccoli and mushrooms; cook 1 minute. Pour in peanut butter sauce. Cover pan; reduce heat to low. Cook 4 minutes or until vegetables are crisp-tender. Spoon mixture into tortillas; roll up.
PER SERVING: 575 calories, 28.5 g total fat (5 g saturated fat), 17.5 g protein, 67.5 g carbohydrate, 0 mg cholesterol, 1290 mg sodium, 9 g fiber