Thursday, August 12, 2010

Coconut Curry Vegetable Wrap

   Every time I go to P.F. Chang's, I get the same thing:  the coconut curry vegetables.  We actually stopped there last Sunday on our drive home, but I couldn't really enjoy my dinner as Meghan was at the end of her rope by this point (we'd been driving in the car ALL DAY).  Since then, the flavors have been lingering, tempting me to visit the local Chang's establishment to get another coconut curry fix. Instead, I decided to try to recreate the flavors in my kitchen.  I switched things up a bit and went for a lunch dish.  The dish at P.F. Chang's is a medley of cooked vegetables and stir-fried tofu in a delicious coconut milk based curry sauce.  I wanted raw veggies for my lunch, so I thought of a wrap.   I think this is a great way for me to satisfy my Chang's cravings and can save us a ton of $$!

Coconut Curry Vegetable Wrap 

1/4 large cucumber, sliced and then quartered
1/2 medium red bell pepper, cut into small squares
7 baby carrots, sliced
romaine lettuce
1/4 cup whole cashews
1/4 cup unsweetened coconut milk
1 tsp. reduced sodium tamari
1 tsp. fresh lemon juice
1/8 tsp. ground celery seed
1/8 tsp. ground cumin
1/4 tsp. mild curry powder
sea salt and freshly ground black pepper, to taste
2 whole grain tortillas (I used Smart & Delicious Low Carb High Fiber tortillas)

Prepare your vegetables and place them in a medium bowl.  Set aside.
In a small bowl, mix together the coconut milk, tamari, lemon juice, celery seed, cumin, and curry.  Add sea salt and freshly ground black pepper to taste.  Drizzle the sauce over the vegetables and stir until all the veggies are coated.  Stir in the cashews.  
Place two pieces of the romaine lettuce on a tortilla.  
Top with half of the vegetable mixture.  
Roll the wrap and cut in half.  If you have a lunch buddy, repeat the process with the second tortilla.  Or, if you are like me, put the other half of the mixture in the fridge and you have a quick lunch ready for tomorrow!  

I know what some of you are thinking.  I can't eat something with coconut milk and cashews--too many calories!  Too much fat!  You know who you are.  Please stop.  Let me remind you that our bodies need fat.  And the fat that comes from plant sources is the good kind.  Yes, coconut milk and cashews are calorie-dense foods.  But paired with low-calorie vegetables,  you have a perfectly balanced lunch.  For the curious, I punched this recipe into my handy-dandy Mac Gourmet program and got the following nutritional profile:

Serving size:  One wrap

Calories:  242
Fat:  17 grams
Carbs:  16 grams
Sugars:  5 grams  
Protein:  7 grams
Fiber:  14 grams  
Sodium:  202 mg 

For dessert I had three slices of watermelon.  Mmmmm--a perfect lunch!  

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