4 x 10" (60g)
cooked short grain brown rice - cooled
finely shredded red cabbage
red onion finely sliced
carrots, grated or julienned
fresh pineapple, sliced
fresh coriander, chopped (including stems)
raw peanuts, roughly chopped
ripe avocado, sliced (prepped weight)
black sesame seeds for decorating
Spicy Peanut Dressing
peanut butter (we recommend Whole Earth crunchy)
teaspoons onion powder
teaspoon harissa paste
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.
Per 266g serving
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.