Saturday, August 8, 2015

Vegan Avocado Vietnamese Veggie Wrap

This is simply delicious and good for you.  The wrap has the velvety texture of the avocado and the crunchiness of the pickled carrots and daikon plus the coolness of the cucumber.  What makes this irresistible is the peanut butter sweet chili sauce that is spread over the tortilla. It really complements the wonderful taste that the different vegetables including cilantro offer.  This is especially good for lunch and as an appetizer for your next party.  It is easy to prepare with the use of tortilla instead of the traditional rice paper.
So refreshing, beautiful and delicious!

Vegan Avocado Vietnamese Veggie Wrap

(4 servings, one tortilla wrap per serving)


  • 1 avocado, cut into 8 pieces
  • 1/2 cucumber cut into 12 strips
  • 12 strips pickled carrot (see recipe for Pickled Carrots and Daikon in this blog)
  • 12 strips pickled daikon (see recipe for Pickled Carrots and Daikon in this blog)
  • 4 romaine lettuce leaves
  • 4 sprigs or more cilantro
  • 4 -6 inch tortilla

Peanut Butter Chili Spread

  • 2 tbsp peanut butter
  • 2 tbsp Thai chili sauce
  • 2 tsp sesame oil
  • 1/8 tsp garlic powder

For each serving, spread one tortilla with 1/2 tbsp peanut butter chili spread and then place a piece of lettuce in the middle of the tortilla. Place on top in the following order:  3 pieces of cucumber, 3 pickled carrots, 3 pickled daikon, 2 pieces of avocado and 1 sprig of cilantro. Roll the tortilla.  Cut in half and enjoy this divine goodness. 

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