thai peanut ginger wraps

ingredients

4 large tortilla wraps
1 cup chopped purple cabbage
2 english cucumbers
4 medium carrots
1 cup edamame
⅓ cup roasted and salted peanuts
¼ cup cilantro
⅓ cup peanut butter
¼ cup agave
¼ cup avocado oil
1 tablespoon soy sauce
2 teaspoons fresh grated ginger
1 teaspoon fresh minced garlic
1 tablespoon rice vinegar
organicgirl butter, baby!

directions

make the sauce:
– in a small bowl, whisk together the peanut butter, agave, avocado oil, soy sauce, rice vinegar, ginger, and garlic until smooth and creamy.
– if needed, add a tablespoon of warm water at a time to thin to the desired consistency.

prep the veggies:
– chop and julienne the cabbage, cucumbers, and carrots.
– roughly chop the peanuts and cilantro.

assemble the wraps:
– lay out each tortilla and layer with organicgirl butter, baby!, cabbage, carrots, cucumber, edamame, and cilantro.
– drizzle generously with the peanut ginger sauce.
– sprinkle chopped peanuts on top.

wrap and serve:
– roll the tortilla tightly like a burrito, tucking in the sides as you go.
– slice in half and serve immediately, or wrap tightly in foil or parchment paper for a portable lunch.