Siam Stir-Fry Wrap

By Lv2Cook

Ingredients

• 1 tablespoon dark sesame oil
• 1/2 cup chopped red bell pepper
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons curry powder
• 4 garlic cloves minced
• 1 (16-ounce) bag cabbage-and-carrot coleslaw mix
• 1/4 cup low-sodium soy sauce
• 2 tablespoons minced fresh cilantro
• 2 tablespoons minced fresh basil
• 2 tablespoons fresh lime juice
• 1 (12.3-ounce) package reduced-fat extra-firm tofu diced
• 1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
• 4 curly leaf lettuce leaves
• 4 (10-inch) fat-free flour tortillas
• Peanut Sauce
• PEANUT SAUCE
• 1/4 cup fresh lime juice
• 3 tablespoons creamy peanut butter
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon chili paste with garlic
• 4 garlic cloves minced

Details

Servings 1

Preparation

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, ginger, curry powder, garlic, and coleslaw; sauté 4 minutes or until cabbage wilts. Stir in soy sauce, cilantro, basil, lime juice, and tofu; remove from heat.

Cook bean threads in boiling water 1 minute; drain well. Place 1 lettuce leaf on each tortilla; divide bean threads evenly over lettuce. Place 1 1/4 cups tofu mixture over bean threads; spoon 2 tablespoons Peanut Sauce over tofu mixture. Roll up. Cut each wrap diagonally in half.

Serving Size: 1 wrap
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To Make Peanut Sauce:

Combine all ingredients in a small bowl; stir well with a whisk.

Yield: 1/2 cup
Serving Size: 2 tablespoons