Ingredients

• Rice Wraps
• sauce:
• 1/4 cup Tamari
• 1/4 cup Sunflower Seed Butter
• 1/4 cup Coconut Palm Sugar
• 2 tbsp Tomato Puree
• 1 tbsp Hot Sauce
• 2 tbsp Rice Wine Vinegar
• 2 tbsp Lime Juice
• 1 tbsp Tamarind
• filling:
• 1 package Turkey Breast cut into strips
• 1 tbsp Olive Oil
• 1 Red Pepper cut into thin slices
• 2 small Cucumbers cut into long slices
• 1 cup Carrots shredded
• 1/3 package Instant Noodles
• 2 cups Spinach
• Sprouts to taste, we used bean and alfalfa sprouts

Instructions

1. Add all of the ingredients to a high speed blender, and blend until creamy and smooth.

1. Follow the instructions on package, and cook until almost ready, then strain and rinse with cold water (so the noodles do not stick).

1. In a large skillet, heat olive oil and cook the turkey until fully cooked through.
2. Add the carrots and red pepper, cook until slightly softened.
3. Add 1/2 cup of sauce, 1 cup of spinach, and the noodles, then simmer for 5-10 minutes.

1. Soak one rice wrap in warm water for 5 seconds on each side, then put on to a flat plate.
2. Put on about 1/2 – 3/4 cup of the filling on one end of the wrap, leaving about 1 inch on either side (so you can still roll).
3. Layer some of the cucumber, the fresh spinach, and sprouts on top of the filling.
4. Fold up both sides, and roll like a taco.
5. Use the extra sauce for dipping purposes!

Notes