Peanut Vegetable Curry Wraps

Peanut Vegetable Curry Wraps

14

"Here's an international-styled vegetarian dish that you can prepare and serve in less than 20 minutes."
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Ingredients

servings 380 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the CRISCO(R) Canola Oil in a large skillet over medium heat. Add the garlic and onions and cook, stirring often until just tender. Do not allow to brown. Stir in the curry powder and cook about 1 minute. Add the cauliflower, broccoli, carrots, salt, and pepper.
  2. Cover and cook about 4-5 minutes, until the vegetables are just cooked. Stir in the tomatoes and JIF(R). Cook about 1 minute uncovered.

Reviews

14
  1. 17 Ratings

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Most helpful positive review

We make a version of this recipe all the time BUT we add zucchini instead of cauliflower, and definitely CRUNCHY peanut butter. We tried it with creamy once, and it wasn't nearly as good. The o...

Most helpful critical review

Easy to prepare. Recipe would be improved by cutting the peanut butter by half (or changing to an unsweetened brand of peanut butter). Recipe as listed fills approximately 4 12" tortillas.

Easy to prepare. Recipe would be improved by cutting the peanut butter by half (or changing to an unsweetened brand of peanut butter). Recipe as listed fills approximately 4 12" tortillas.

We make a version of this recipe all the time BUT we add zucchini instead of cauliflower, and definitely CRUNCHY peanut butter. We tried it with creamy once, and it wasn't nearly as good. The o...

I added chicken, which was tasty, but there were not nearly 8 servings! Also left the peanut butter out and just spread it on the tortillas before filling, because there was no liquid/oil left ...

I used organic peanut butter instead of Jif, zucchini instead of cauliflower, and left out the scallions. The sour cream was a dipping sauce. It was good but needed a little more flavor. Add...

why does it say yogurt or sour cream in the ingredient list? i dont see that in the recipe??

I changed it a lot added chicken, more spices, didn't use jiff, etc. But it was a good starting point, and a yummy dinner.

Reasonably good, would make again. I might add more onions and a bit of something hot, for contrast.

i need to know how long it takes to make!! overall seems good

This was fantastic! As others have said, use 1/2 the amount of peanut butter. I prefer natural, unsweetened peanut butter. I also skipped the sour cream.