Freekeh Rice Wraps

Combine all ingredients for peanut sauce, stir well, and set aside.
Working one at a time, soak a rice paper wrap in a shallow bowl of water. Once it’s softened, lay it on a cutting board or clean work surface. Arrange the freekeh, carrots, cucumber, red cabbage, watercress, and cilantro. Top with a tablespoon of peanut sauce.
Fold over the top of the wrap, followed by each of the sides, and ﬁnish rolling the wraps tightly. Serve with additional peanut sauce.

Banner Image:

FreekehRiceWraps_Freekehlicious.jpg

Grain:

Freekeh [1]

Ingredients:

For Peanut Sauce:

4 tablespoons chunky peanut butter

1 tablespoon seasoned rice vinegar

½ tablespoon fresh grated ginger

1 tablespoon low-sodium soy sauce

1 tablespoon sesame oil

1 teaspoon sriracha sauce

For Wraps:

4 rice wrappers

1 cup cooked whole grain freekeh

1 carrot, julienned

1 cucumber, julienned

¼ cup shredded red cabbage

½ cup washed and chopped watercress

¼ cup washed and chopped fresh cilantro leaves

Active time:

20 minutes

Yield:

4 wraps

Nutrition:

Calories: 230, Total Fat: 12g, Saturated Fat: 2g, Sodium: 270mg, Carbohydrate: 25g, Total Sugar: 4g, Added Sugar 1g, Fiber: 3g, Protein: 8g

Author:

Recipe and photo courtesy of Freekehlicious [2].

Recipe tags:

Quick & Easy Affordable

Course:

Soups & Appetizers

Meal:

Dinner

Dietary choice:

Vegetarian Vegan

Rating:

Description:

These wraps kick things up a notch. With thier nutty ﬂavor, tangy peanut sauce, and crunchy vegetables, these rice wraps are ﬁling, crunchy, and fresh-tasting. Make them as an appetizer for your next Asian-inspired dinner.

Serving Size:

1 wrap