Thai Crunch Wraps

3 cups finely chopped green cabbage

1 cup diced red bell pepper

1 cup finely diced cucumber

1 cup coarsely chopped cilantro or parsley

½ cup sliced green onion

½ cup shredded carrot

1 cup diced seasoned baked tofu

Dressing:

¾ cup peanut butter

4 cups tamari sauce

3 tablespoons rice vinegar

3 tablespoons freshly squeezed lime juice

2 to 3 tablespoons maple syrup

2 teaspoons minced garlic

2 teaspoons minced ginger

1 to 2 teaspoons siracha sauce

2 to 3 tablespoons warm water (for desired consistency)

2 tablespoons finely chopped cilantro or parsley

Assembly and Garnish

6 to 8 (8-inch) flour or GF tortillas

Siracha Sauce

Lime wedges

Assemble the Salad

In a large salad bowl, combine chopped cabbage, bell pepper, cucumber, cilantro, green onion, carrot, tofu, and peanuts.

Make the Dressing

In a jar or small bowl, whisk together peanut butter, tamari, rice vinegar, lime juice, maple syrup, garlic, ginger, and sriracha, until smooth and creamy. (Adjust seasonings to taste. Add vinegar or lime juice for added tartness. If you want it sweeter, add additional maple syrup.) Add enough water to make a thick dressing. Reserve 2/3 cup for assembling sandwiches. Sprinkled chopped cilantro or parsley on top of the sauce to serve.

Toss Filling and Assemble

Pour the remaining dressing over the salad and toss well to coat
evenly.

Set tortillas, filling, reserved dressing, lime wedges, and siracha sauce on the table, letting guests assemble their own wraps.

Instruct guests to place a scant cup of filling on the tortilla. Top the filling with a spoonful of sauce, extra siracha (if desired), and a squeeze of lime juice. Roll and enjoy!

Notes

Best served fresh, but filling and sauce can be refrigerated for up to one day.

Nut-Free: Replace peanut butter with sunflower seed butter and
cashews with toasted pumpkin or sunflower seeds.

Spice Adjustment: Increase or reduce sriracha to taste.

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Thai Crunch Wraps