Crunchy Garden Wraps

Name: Crunchy Garden Wraps with Spinach Salad & Bang Bang Dressing
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 unit Lemon; 2 unit Scallions; 1 unit Mini Cucumber; 2 tablespoon Mayonnaise; 1 unit Apricot Jam; 1 teaspoon Sriracha; 4 ounce Coleslaw Mix; 2 unit Flour Tortillas; 5 ounce Spinach; 1 tablespoon Olive Oil; Salt; Pepper

with Spinach Salad & Bang Bang Dressing

Recipe Development TeamPublished on June 13, 2023

4.2

(1K customers rated)

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This is a ten-minute, fresh and crunchy, wrap-and-go wonder lunch! First order of business: bang bang dressing! It’s a sweet-hot combo of Sriracha, apricot jam, mayo, olive oil, and lemon—one of those sauces that’s so easy to make (and impossible to resist!) You’ll use it to dress a spinach, scallion, and cabbage slaw, then wrap it all up in a soft flour tortilla with crisp, lemony cucumber. Serve leftover bang bang salad on the side to complete a lunch idea that’s anything but garden-variety.

Tags:

New

•Veggie

•Calorie Smart

•Easy Cleanup

•Quick

Allergens:

Egg

•Soja

•Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Lemon

2 unit

Scallions

1 unit

Mini Cucumber

2 tablespoon

Mayonnaise

(Contains: Egg)

1 unit

Apricot Jam

1 teaspoon

Sriracha

4 ounce

Coleslaw Mix

2 unit

Flour Tortillas

(Contains: Soja, Gluten)

5 ounce

Spinach

Not included in your delivery

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories520 kcal

Fat26 g

Saturated Fat5 g

Carbohydrate61 g

Sugar18 g

Dietary Fiber4 g

Protein8 g

Cholesterol30 mg

Sodium680 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Large Bowl

•Paper Towel

Instructions

• Wash and dry produce.

• Trim cucumber and halve lengthwise; cut into thin wedges. Quarter lemon. Thinly slice scallions.

• In a small bowl, toss cucumber with juice from one lemon wedge (two lemon wedges for 4 servings), salt, and pepper.

• In a large bowl, combine mayonnaise, jam, Sriracha, 1 TBSP olive oil, and juice from one lemon wedge (for 4 servings, use 2 TBSP olive oil and juice from two lemon wedges). Season with salt and pepper.

• To bowl with dressing, add spinach, coleslaw mix, and scallions; toss to coat.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 90 seconds.

• Place tortillas on a clean work surface. Place cucumber on the bottom two-thirds of each tortilla and top with as much spinach salad as you like. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.

• Halve wraps on a diagonal; divide between plates and serve with any remaining spinach salad on the side.