Now that it’s spring invite friends over and enjoy serving these wraps that take advantage of the bountiful fresh produce this time of year.
Prep time: 35 minutes
Serves 6-8
Dressing
- ¼ cup vegetable oil
- 3 tablespoons rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon Victoria Taylor’s Ginger Citrus Seasoning
- 2 teaspoons granulated sugar
- 2 tablespoons chopped peanuts (optional)
Salad
- 2 medium carrots, peeled and cut into julienne strips
- 1 medium red bell pepper, cut into thin strips
- 1 small cucumber, thinly sliced
- 8 radishes, thinly sliced or chopped
- ½ cup thinly sliced scallions with tops
- 1 head Boston lettuce leaves, rinsed and patted dry
For dressing, combine oil, vinegar, soy sauce, Ginger Citrus Seasoning and sugar in small bowl. Whisk until well blended; add peanuts if desired, set aside.
Prepare all vegetables. Place carrots, bell pepper, cucumber, radishes and scallions into small serving bowls. To serve, top each lettuce leaf with salad ingredients; drizzle with dressing and roll up.
Tip: For a main dish meal, add 3 cups shredded cooked chicken.
