Peanut Vegetable Curry Wraps
Prep Time 15 min
Cook Time 10 Min
Servings 6 to 8
Difficulty N/A
Ingredients
- 2 tbsps. Crisco® Pure Canola Oil
- 3 to 4 cloves garlic, minced
- 1 cup chopped onions
- 1-2 tbsps. curry powder, to taste
- 3/4 cup chopped cauliflower
- 3/4 cup chopped broccoli
- 1/2 cup shredded carrots
- Salt and pepper to taste
- 1/2 cup chopped ripe tomatoes
- 1/2 cup Creamy Peanut Butter and Omega-3 DHA & EPA
- OR 1/2 cup Jif® Creamy Peanut Butter
- 6 to 8 tortillas or chapati
- Plain yogurt or sour cream
- 2 to 3 green onions, chopped
Directions
- Step 1
HEAT oil in large skillet over medium heat.
- Step 2
ADD garlic and onion; cook, stirring often, until just tender (do not allow to brown). Stir in curry powder and cook about 1 minute.
- Step 3
ADD cauliflower, broccoli, carrots and salt and pepper to taste. Cover and cook 4 to 5 minutes, until vegetables are just cooked.
- Step 4
STIR in tomatoes and peanut butter. Cook about 1 minute, uncovered.
- Step 5
SPREAD mixture on top of each tortilla. Top with yogurt and a sprinkling of green onions; roll. Serve with additional yogurt, if desired.
Serving size
(1/6)
- Calories 290
- Calories from Fat100g
- Total Fat 11g
- Saturated Fat 2g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 430mg
- Potassium 0mg
- Total Carbohydrates 41g
- Dietary Fiber 4g
- Sugars 5g
- Protein 8g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet