Ingredients

Asian Slaw
1/4 cup TSP
1 tablespoons honey
1/4 cup sliced almonds
1 1/2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons rice vinegar
1/2 tablespoon water
1/4 teaspoon sesame oil
1/8 teaspoon crushed red pepper flakes
                                            
Peanut Sauce
2 tablespoons peanut butter
1 teaspoons reduced-sodium soy sauce
1/2 teaspoon brown sugar
1/2 tablespoon lemon juice
2 tablespoons water
1/8 teaspoon garlic powder
1/4 teaspoon ginger powder
3 cups shredded cabbage

4 spinach tortilla wraps
Baby spinach

 Instructions

Preheat the oven to 375°F.  Prepare the peanut sauce by blending together all ingredients in a blender. Set aside. In a small bowl, combine TSP and almonds with honey. Spread out on a baking sheet lined with foil. Bake for 8 minutes, stirring every 2 minutes.

Meanwhile, in a large bowl, whisk together the remaining ingredients except for the coleslaw. Add the coleslaw, TSP and almonds to the dressing and toss to combine.

To Assemble Wrap:
On a tortilla make a bed of spinach and top with Asian TSP slaw. Drizzle with 1 teaspoon of peanut sauce. Fold in two parallel sides of the wrap, roll and use a toothpick to secure.
 
Yield: 4 Wraps
 
 
Calories: 200, Total Fat: 8g, Saturated Fat: 1.5g, Cholesterol: 0mg, Sodium: 430mg, Carbohydrates: 25 g, Dietary Fiber: 4g, Sugar: 8g, Protein: 9g                   
Excellent Source of Vitamin C

http://thesoyfoodscouncil.com/crunchy-asian-wrap-with-peanut-sauce/