Tortilla rolls with chia and peanut butter sauce
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Saucy
In any case, mixing up the chia peanut sauce is the closest that preparation of this recipe gets to hard work – which thankfully isn’t very close at all! The wonderful combination of cleansing apple cider vinegar and richly sweet maple syrup works quite well with toothsome peanut butter. Be sure that you buy organic peanut butter and natural maple syrup, though. Of course we recommend buying everything organic if possible, but it can be hard on the wallet. These are both products where the cheap version really does not sit well, for taste or for health. Erbology Organic Chia Powder brings protein and fibre, as well as a healthy dose of Omega-3 fatty acids. It also helps to thicken the runny dressing, bringing together all the elements into a satisfying whole. Red cabbage belongs to the Brassica genus of vegetables, next to broccoli, kale, and cauliflower among many others. This means that the refreshing flavour is accompanied by an outstanding nutrient profile including more than half the daily recommended amount of vitamins K and C.(1) The beautiful, deep colour comes from a flavonoid called anthocyanin, which a wide ranges of studies indicate to be beneficial for heart health.(2)(3)(4)
Fermented goodness
If you are as infatuated as we are with the cleansing properties of fermented cabbage in sauerkraut and kimchi, how about substituting the variety of your choice for the raw cabbage in this recipe? We’d suggest against it if you are making this to take to work though, as the wrap will become soggy. If making at home or to eat right away, you may also want to re-jig some of the other ingredients so the flavours don’t begin competing with one another. We figure the cucumber is definitely a keeper, though. As well as the clean flavour, which would be appreciated even more next to pickled cabbage, the crunchy texture would be good to keep intact if the crispness of the raw cabbage is sacrificed. 
For the mouth and for the eye
It’s said that eating across the rainbow when it comes to produce is lovely for the body, as the colour of various vegetables and fruit comes from various healthful properties. That’s something that has always appealed to us, and this dish is pleasurable in that way too. Try and take a moment to look at the vibrant orange of the sweet potatoes next to the rich purple of the cabbage, the tender white of the cucumbers, and the deep green of the basil when you slice the wrap in half. Then, just keep enjoying with both mouth and eye!
Related recipes
Peanut chia sauce
- 1 tsp Erbology Organic Chia Powder
- 1 tbsp organic peanut butter
- ¼ tsp pinch of sea salt
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 2 tbsp water
Tortilla rolls
- 2 tortillas wraps (for a gluten-free option, use gluten-free tortilla)
- 1 cucumber
- ⅓ bunch fresh basil, washed
- ½ sweet potato, for the baked ‘fries’
- 1 cup shredded red cabbage
- Preheat oven to 425ºF / 220ºC. Spray baking sheet with non-stick spray and slice the potato in a french fries style. Arrange in one layer and sprinkle some salt. Bake until tender and golden brown, turning occasionally. Cooking time is 15 to 20 minutes. Cool for 5 minutes before serving.
- Prepare the Chia and Peanut Sauce by mixing all the ingredients except the chia powder. You’ll get a runny dressing. Now add the chia powder. It will thicken within a minute.
- Slice the cucumber.
- To make a roll, take one tortilla, add some chia sauce, one layer of shredded cabbage, one of sweet potato ‘fries’ and some basil leaves. Enjoy!
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