These Thai Veggie Wraps are so good, you’d never guess they were thrown together with whatever odds and ends I could find, plus the pantry staples I have in abundance. Since going into lockdown for Coronavirus 2020, I’ve been trying to ration the fresh produce we have to last as long as possible. We have a lot of rice and beans in the pantry, which are not usually my go-to items to cook with, so I’ve had to put a little more thought than usual into what to eat. I figure the best approach is to include some pantry staples in each meal, along with a few bits of fresh produce and other items we have in short supply.
These wraps include a homemade Thai pea-not sauce (made from almonds instead of peanuts) that has become a family favorite. I found a jar of it I’d forgotten about while rummaging through the fridge to take stock of what all we have on hand. But of course you could use store-bought peanut sauce if you prefer. I swear, a good sauce can take just about any meal up a notch.
These wraps also have basmati rice, navy beans, lettuce, cucumber, and carrot. I would have preferred to use green onions rather than red – and I actually had some on hand – but I’m saving them for later in the week. I was stingier than I would’ve liked with the cilantro because we only have a tiny bit left and I want to use some in at least one more dish. And I used whole wheat tortillas, because that’s what I happened to have stockpiled. But you could use brown rice tortillas, or even collard leaves to roll up these Thai Veggie Wraps.
These Thai Veggie Wraps were a thrown-together stream-of-consciousness attempt at family sustenance. It was one of those moments when we all realized we were hungry – too hungry to think straight – and had no plan for lunch. I never expected them to turn out so good! I literally cannot WAIT until the next time we get to have them… Although if we’re still on lockdown, that may have to be without cilantro!
Fresh veggies, navy beans and basmati rice come together with a peanut-free Thai pea-not sauce in these Thai Veggie Wraps.
- Homemade Thai pea-not sauce (recipe linked below)
- 2 c cooked basmati rice
- 2 c cooked navy beans
- Whole wheat or brown rice tortillas
- 1 carrot, shredded
- ½ cucumber, thinly sliced
- ¼ c thinly sliced red onion or green onions
- Cilantro leaves
- Make Thai Pea-nut Sauce if not using store-bought: https://www.eatfreshmama.com/recipes/thai-pea-not-sauce/
- In a whole wheat tortilla, spread about 1 T of Thai pea-not sauce. Add a scoop of rice, a scoop of beans, some cucumber slices, shredded carrot, onion and cilantro. Roll up and enjoy!