Peanut Vegetable Curry Wraps

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

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