This deliciously balanced peanut sauce with ginger, honey and sriracha coats fiber-filled, protein-packed chickpeas and water chestnuts. All wrapped up with a crunchy lime slaw and creamy avocado. These are SO GOOD, gluten free, vegan and so much fun to make!
Adapted from my Spicy Chicken Peanut Wraps recipe.
1/2 can water chestnuts, chopped (if you don’t have any, just sub more chickpeas)
1c chickpeas, chopped a little
2T peanut butter
1T soy sauce
2t honey/maple syrup
1t grated ginger or 1/4t ground
1t toasted sesame oil (or not toasted) – optional
1/2t sriracha – optional or more up to you
1/1c cabbage, shredded
1/4c carrot, shredded or thin sliced
1/4c radish, shredded or thin sliced (I used watermelon radish)
1/2 lime, juiced and zested
5-6 rice paper wraps or a couple of deli wraps
Whisk peanut butter, soy sauce, honey, ginger, oil, water and sriracha together. Add chickpeas and water chestnuts and stir to combine. In a separate bowl, toss cabbage, carrot, radish and lime juice and zest with a little pinch of salt.
Fill a large dish with warm water (I used a 9×9 pan). Dip a rice paper wrap in the water and rotate it around for about 15 seconds, it will continue to soften as you fill and roll it so don’t let it get too soft in the water. Put the wrap on a plate then add a scoop of slaw, some slices of avocado and some of the chickpea mixture in an oblong shape, fold the ends over then roll it up like a burrito.
(If you made it too spicy, add another teaspoon or 2 of honey/maple.)