Red Rice Thai Wrap #MeatlessMonday - food doesn't have to be just delicious, it can be fun too! Love this easy meal full of flavor too!
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Souper Chef Deb from Bowl Me Over
1/4canned beet juicereserve beets for another use
2tablespoonsPlum Sauce per wrapstore bought
4cupsspinach or mixed salad greens
Sweet Pickle Spears
t**optional shortcut** if you don' want to make your own sweet pickles substitute with pickled beets juliennedthen you can also use the juice to color/flavor the rice.
Make the rice according to package directions. When the rice is done, add 1/2 teaspoon salt and 1/2 cup beet juice. Stir well to combine.
Then simply layer the ingredients onto a soft tortilla shell, beginning with the plum sauce. Then add a cup of spinach. Generously spread on the rice, about 3/4 of a cup. Add 5-6 Sweet Pickle Spears, 1/4 edamame and 1/4 cup salted peanuts per wrap. If desired top with Sriracha Sauce.
Roll up the wraps - begin by folding the edges over and then roll them up tightly like a burrito.
Can be served warm or cold - perfect for lunch or a picnic!