Photo design by Tracy Ngo
These are great to eat throughout the week, but since we use wheat wraps instead of rice, they also freeze quite well. Doubling the recipe is a great idea if you want to throw half in the freezer for later. The peanut satay makes a nice dipping sauce and can be doubled or tripled and thrown in the fridge for the future. It takes time to make, but it is well worth it considering how many wraps you get out of it.
The rice has added coconut milk, fat, and salt; having more flavorful rice goes a long way in wraps. I recommend using brown rice, because it adds texture and is healthy. Same goes for the wraps, whole wheat is best.
25-minute preparation time
1-1.5 hrs to cook
Makes about 12 wraps
Ingredients for Wraps:
- 2 cups of uncooked rice
- 1 can of coconut milk (400mL)
- 2 cups water
- ½ tsp of salt
- 1 tbsp butter or oil
- 2 blocks of tofu, or your choice of protein (chicken or prawns would be great)
- 1 head purple cabbage
- 1 English cucumber, halved lengthwise and then sliced
- 2 carrots, grated or julienned
- 1-2 diced bell peppers
- cilantro (optional)
- 1-2 package 7-inch flour wraps
Ingredients for Peanut Satay:
- ¼ cup soy sauce
- 2 tsp Sambal Oelek or Sriracha (add more if you want it spicier)
- ½ cup peanut butter (doesn’t matter if it’s smooth or crunchy, but natural peanut butter doesn’t work well, I suggest using something like Kraft)
- 4 tbsp ketchup
- 4 tbsp orange juice (optional)
- 2 tbsp honey or sugar
- 3 tbsp lime juice
- 2-3 minced garlic gloves
- 1 tsp grated ginger
Using your rice cooker, add 2 cups of uncooked rice, one can of coconut milk, 2 tbsp of butter, and some salt. Turn it on before you begin the rest of the recipe. Once it finishes, allow it to cool for 5-10 minutes before adding it to the rest of the wrap.
Add all the ingredients into a bowl and then microwave for around 30 seconds. Give it a stir and then microwave again for 30 seconds. Give the mixture a final stir, you just need to make sure that the peanut butter is melted.
Tofu or other Protein
If you are using tofu or chicken, cut it into cubes and fry it in a pan or wok with two tablespoons of oil. You will want the pan to be on at least medium-high heat, as you will want the protein to be golden brown on all sides. This should take about 5-10 minutes. If you are using prawns, shell and fry until just cooked, about 5 minutes. Let it cool 5-10 minutes before proceeding.
Wrapping it Up & Storing
While waiting for the rice and protein to cool, you can chop the vegetables. Lay one square sheet of aluminum foil on your workstation, topped with a wrap. Set up several of these at once, to make the wrapping process easier. The order and amount of toppings aren’t important but don’t overstuff. Once filled with your chosen ingredients, wrap it up, and enclose it in the tinfoil. They can be refrigerated for 3-4 days, or frozen for 3-4 months.