Hmong Garden Inspired Charred Vegetable Wraps

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground caraway
• 1 cup cabbage, chopped
• 1 can white beans, drained
• 4 whole-wheat wraps
• 2 tablespoons tahini
• 1 tablespoon apple cider vinegar
• 1/4 cup parsley, chopped
• Salt and black pepper, to taste

Steps

1. Heat the olive oil in a skillet. Cook the onion, garlic, ground caraway, and cabbage until charred and tender.
2. Stir the white beans into the vegetables and season the beans with salt and black pepper.
3. Whisk the tahini and apple cider vinegar with 2 tablespoons water to make a smooth tahini sauce.
4. Warm the whole-wheat wraps in a dry skillet until flexible.
5. Fill the wraps with the vegetables, white beans, tahini sauce, and parsley. Roll the wraps and serve hot.

Allergen note: Contains gluten and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.