Peanut Vegetable Curry Wraps
A quick and tasty way to use leftover turkey in a mild curry sauce with peas, onions, and spices—ideal for busy weeknights.
Ingredients
- 2 tablespoons crisco® canola oil
- 4 cloves garlic, minced 1 cup chopped onions
- 1 tablespoon curry powder 3/4 cup chopped cauliflower 3/4 cup chopped broccoli 1/2 cup shredded carrots salt and pepper to taste
- 1/2 cup chopped ripe tomatoes 1/2 cup jif® creamy peanut butter
- 8 tortillas or chapati
- plain yogurt or sour cream 3 scallions, chopped
Directions
- Heat the CRISCO® 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.
- Cover and cook about 4-5 minutes, until the vegetables are just cooked. Stir in the tomatoes and JIF®. Cook about 1 minute uncovered.
