Peanut Sauce Ingredients
½ cup peanut butter
2 tablespoons low-sodium soy sauce
4 teaspoons minced garlic
½ cup hot water
¼ cup fresh cilantro, chopped
3 tablespoons apple cider vinegar
2 teaspoons sugar
¾ teaspoon dried crushed red pepper
Mix peanut butter, soy sauce, and garlic in medium bowl.
Whisk in ½ cup hot water.
Add remaining ingredients; whisk to blend.
½ medium onion, thinly sliced
¼ head cabbage, sliced
2 carrots, grated
1 garlic clove, minced
¼ teaspoon fresh ginger, grated
½ medium bell pepper, thinly sliced
3 leaves Swiss chard, chopped
3 tablespoons canola oil
4 large whole wheat flour tortillas, or 8 small whole wheat tortillas
Preheat oven to 350°F.
Heat oil in a medium skillet over medium heat for 1-2 minutes.
Sauté the onion for 5 minutes.
Add the cabbage, carrots, garlic, ginger, and bell pepper and cook for 5-10 minutes. Stir constantly to keep from burning.
Add the Swiss chard or spinach and cook for 1-2 more minutes.
Remove pan from heat.
Place ¼ of the mixture on each tortilla.
Roll up the tortillas.
Place the tortillas in an oiled baking sheet, seam side down.
Bake for 20 minutes.
Serve with peanut sauce.