Root Vegetable Cabbage Wraps

Why I love it

This hits all the right spots. Every time I buy a cabbage it feels like I have an endless amount. I’m not mad about it, I can use it in so many ways. Cabbage is also so sturdy that it makes a great wrap. The flavor combinations of the crunchy cabbage, raw root vegetables, baked chickpeas, and tangy sauce are to die for. And that’s a wrap with how I feel about these cabbage wraps.

Ingredients

Wraps

• 2 cabbage leaves (can be green or purple)

• ½ of a large carrot

• ½ of a turnip

• 2 medium-sized radishes

Chickpeas

• ½ can of chickpeas

• 1 tsp cumin 

• 1 tsp garlic powder

• Olive oil to taste

• Salt and pepper to taste

Peanut Sauce

• 1 ½ tbsps soy sauce

• 1 tbsp water

• 1/2 tbsp creamy peanut butter

• ½ tsp sriracha

• ½ tbsp lime juice

• 1 tsp garlic powder

• Optional: sesame seeds

Replacements

You can simply replace the cabbage with romaine. Additionally, chickpeas could be substituted with any bean of your choice.

Recipe

1. Air fry or bake your chickpeas with cumin, garlic powder, olive oil, salt, and pepper for 10 minutes (air fryer) or 30 minutes (oven) and flip halfway through.

2. Make your peanut sauce. Whisk together the soy sauce, water, peanut butter, sriracha, lime juice, and garlic powder in a bowl. 

3. Thoroughly wash your carrots, turnip, and radishes. Cut them into matchsticks and set aside.

4. Assemble your wraps with the root vegetables, chickpeas, and peanut sauce. You can also add sesame seeds on top if desired. Enjoy!