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Spicy Peanut + Brown Rice Wrap

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE IMPACT
SERVES 4

INGREDIENTS

Main
spinach wraps
4 x 10" (60g)
cooked short grain brown rice - cooled
160g
finely shredded red cabbage
150g
red onion finely sliced
60g
salt
0.5g
carrots, grated or julienned
150g
mung bean sprouts
50g
fresh pineapple, sliced
50g
spring onions, chopped
2
fresh coriander, chopped (including stems)
10g
toasted sesame oil
2ml
raw peanuts, roughly chopped
15g
ripe avocado, sliced (prepped weight)
80g
black sesame seeds for decorating
2g
limes to serve
0.5
Spicy Peanut Dressing
peanut butter (we recommend Whole Earth crunchy)
20g
tinned coconut milk
20ml
tamari
5ml
maple syrup
10ml
teaspoons onion powder
2g
garlic powder
2g
fine grated ginger
5g
teaspoon harissa paste
10g
lemon juiced
½
toasted sesame oil
2ml
salt
0.5g

METHOD

Salt the cabbage and the onion for 1 hour and squeeze out any juice. Reserve.
Cook the rice using the absorption method of 2.2 water to rice. Allow to cool.
For the dressing blend all of the dressing ingredients together until smooth and set aside.
Prepare all the vegetables as directed above.
Place the rice on each wrap and then layer the vegetables. Do not use the peanuts, avocado or sesame seeds.
Top each with avocado slices and scatter the sesame seeds and chopped peanuts.
Quarter the lime and serve alongside the wrap.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 266g
% RNI
Energy kJ
644
7%
1712
20%
Energy kcal
154
7%
409
20%
6.3g
9%
16.7
23%
1.7g
8%
4.5g
22%
3.1g
3%
8.4g
9%
0.30g
5%
0.80g
13%
Protein
4.2g
-
11.0g
-
Carbohydrates
19.6g
-
52.0g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.

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