Lunch is becoming a thing around here.
Let me start by saying I LOVE lunch. I do not love “lunch breaks” or inhaling a salad at a desk or in the car (difficult!), but I love a leisurely lunch. In the Before Times, I would often rather go out to lunch than dinner. (I like to go to bed early. I also like to day drink.) Something about eating outside, sitting in the sunshine and having a couple of glasses of rosé with some delicious food in the middle of the day makes normal life feel like vacation. Actually all of that makes normal life feel like vacation. So ask me what I want to be when I grow up (now that I am er- almost? fully grown up) and I will tell you I aspire to be a lady who lunches. It’s the end goal, friends. Who’s with me?
These days, with more time on my hands and less places to go, I’m into spending just a little more time making lunch and coming up with something creative. I also spend a LOT of time at the grocery store. (See above “more time on my hands and less places to go.”) On one of my recent adventures in Trader Joe’s, I discovered their jicama wraps. Jicama is like a very plain, mildly sweet, raw potato in a good way! You eat it raw— typically in slaws or salads— and I guess if you find a giant one, you can shave it into cute little wraps. GENIUS.
I like to stuff them with whatever raw vegetables are in my fridge, some sort of lettuce or cabbage and a fresh dressing. All different combinations and flavor profiles work with these wraps— they’re really sort of a blank canvas— but these Thai Style Jicama Wraps have been my favorite thus far, stuffed with creamy avocado, crisp vegetables, a spicy Thai peanut dressing and fresh herbs.
Not heading to Trader Joe’s anytime soon? (Avoid it like the plague? I know some people do!) Butter lettuce would make a great alternative vessel. Happy lunching!
- 1 tablespoon Sambal Oelek
- 1 tablespoon soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon peanut butter
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey
- 1 large carrot, peeled, halved crosswise and thinly sliced
- ½ of a red bell pepper, thinly sliced
- 1 Persian cucumber, cut lengthwise into eighths
- 1 avocado, halved and thinly sliced
- 2 cups shredded Napa cabbage
- 8 jicama wraps (available at Trader Joe’s; butter lettuce is a great alternative)
- 2 tablespoons chopped mint or cilantro (or both!)
- 1 tablespoon chopped unsalted peanuts
In a medium mixing bowl, combine the Sambal Oelek, soy sauce, rice wine vinegar, peanut butter, sesame oil and honey. Pro tip: measure the oil first, and then use the same spoon for the honey– it will slide right out! Whisk until smooth, add the cabbage and toss to combine.
Lay out the jicama wraps and place a couple of slices of avocado, a spear of cucumber and a few pieces of carrot and bell pepper down the middle of each one. Top with about a quarter cup of the dressed cabbage per wrap. Plate, and top with chopped cilantro and peanuts. Serve!