Thai Wraps

These are vegetarian. You could add some turkey or chicken, but I prefer just the veges. All the veges are mix and match optional. These are great for a party. Make early in the day and refrigerate for a few hours, then cut them into bite size pinwheels. Place in a single layer with wax paper separating the layers in an airtight container. Refrigerate until ready to set out on serving trays.

MIX AND MATCH VEGES TO YOUR LIKING!

Thai Wraps:
8 flour tortillas, 10"
1/3 cup peanut butter
2 Tbsp honey
2 Tbsp rice vinegar
1 Tbsp reduced sodium soy sauce
1 tsp garlic powder
1/4 tsp ginger
1 large red bell pepper, sliced thin
peppercinis or jalepeno, sliced thin 
6-10 green onions, with tops, sliced thin longways
carrots, sliced thin, longways
spinach
cilantro
bean sprouts, or alfalfa sprouts, or broccoli sprouts
arugula
For the sauce, mix the peanut butter, honey, rice vinegar, soy sauce, garlic powder, and ginger. Spread peanut butter sauce over 3/4 of the tortilla. Layer the veges over the peanut butter. Roll the tortilla toward the dry side...(the part without peanut butter). Add a dab of peanut butter to the very edge to keep the wrap secure. Serve, or...to use later, lay the tortilla on a piece of plastic wrap. Roll the wrap tightly in the plastic, crimp and turn under the edges. Place in the fridge until needed.