No-Cook Thai Zoodle Wrap

Ingredients:

- 2 cups of cucumbers or zucchini spiralized noodles

- 1/2 tsp plus pinch sea salt, divided

- 4 large green leaves of choice, washed, patted dry and tough stems removed. (I used swiss chard)

- 2 pinches each ground black pepper and chile powder, divided

- Pinch ground cumin

- 1 orange bell pepper, finely chopped

- 1/3 cups shredded purple cabbage

- 1/4 cup chopped cherry tomatoes

- 1/4 cup fresh alfalfa sprouts

- 3 tbsp finely chopped fresh cilantro leaves

- 1 small clove garlic, minced

- 1/2 cup natural unsalted creamy peanut butter

- 1 tbsp reduced-sodium tamari sauce or soy sauce

- 2 tsp fresh lime juice

- 1 1/2 maple syrup

- Pinch ground ginger

Directions:

1. Place noodles in a colander over a bowl; sprinkle with ½ tsp salt and let sit for 10 minutes to drain liquid.

2. On a flat surface, lay each leaf flat.

In a medium bowl, mash chickpeas with a fork and season with salt, black pepper, chili powder, and cumin.

3. layer noodles, bell pepper, cabbage, tomatoes, sprouts, and cilantro.

4. To a mini food processor or blender, add garlic, peanut butter, tamari, lime juice, maple syrup, ground ginger, and rema

ining pinch of black pepper and chili powder.

5. Add 1 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until sauce reaches desired consistency.

6. Drizzle 1 tsp peanut sauce over ingredients on each green leaf. Fold in sides of each leaf and roll up like a burrito; secure with a toothpick. Slice each wrap in half and serve with the remaining peanut sauce.