Coconut Curry Vegetable Wrap

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Every time I go to P.F. Chang’s, I get the same thing:  the coconut curry vegetables.  We actually stopped there last Sunday on our drive home, but I couldn’t really enjoy my dinner as Meghan was at the end of her rope by this point (we’d been driving in the car ALL DAY).  Since then, the flavors have been lingering, tempting me to visit the local Chang’s establishment to get another coconut curry fix. Instead, I decided to try to recreate the flavors in my kitchen.  I switched things up a bit and went for a lunch dish.  The dish at P.F. Chang’s is a medley of cooked vegetables and stir-fried tofu in a delicious coconut milk based curry sauce.  I wanted raw veggies for my lunch, so I thought of a wrap.   I think this is a great way for me to satisfy my Chang’s cravings and can save us a ton of $$!

Coconut Curry Vegetable Wrap

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• Author: Healthy Happy Mama
• Total Time: 5 minutes
• Yield: 2 wraps 1x

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Description

A delicious light lunch

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Ingredients

Scale 1x2x3x

• 1/4 large cucumber, sliced and then quartered
• 1/2 medium red bell pepper, cut into small squares
• 7 baby carrots, sliced
• romaine lettuce
• 1/4 cup whole cashews
• 1/4 cup unsweetened coconut milk
• 1 tsp. reduced sodium tamari
• 1 tsp. fresh lemon juice
• 1/8 tsp. ground celery seed
• 1/8 tsp. ground cumin
• 1/4 tsp. mild curry powder
• sea salt and freshly ground black pepper, to taste
• 2 whole grain tortillas (I used Smart & Delicious Low Carb High Fiber tortillas)

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Instructions

1. Prepare your vegetables and place them in a medium bowl.  Set aside.
2. 
3. In a small bowl, mix together the coconut milk, tamari, lemon juice, celery seed, cumin, and curry.  Add sea salt and freshly ground black pepper to taste.  Drizzle the sauce over the vegetables and stir until all the veggies are coated.  Stir in the cashews.
4. 
5. Place two pieces of the romaine lettuce on a tortilla.
6. 
7. Top with half of the vegetable mixture.
8. 
9. Roll the wrap and cut in half.  If you have a lunch buddy, repeat the process with the second tortilla.  Or, if you are like me, put the other half of the mixture in the fridge and you have a quick lunch ready for tomorrow!

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: main meal
• Cuisine: Asian

Nutrition

• Serving Size: 1 wrap
• Calories: 121
• Sugar: 5g
• Sodium: 202mg
• Fat: 8.5g
• Carbohydrates: 8g
• Fiber: 14g
• Protein: 7g