Spicy Peanut Green Bean Wrap

What's for lunch? Easy-to-prepare spicy peanut and green bean wraps! These tasty tortillas are filled to bursting with flavourful green beans and sunflower seeds in a mouth-watering peanut butter and habanero chili tomato sauce. Rolled, warmed, and sprinkled with hemp hearts and freshly chopped parsley, they satisfy the heartiest of appetites while energizing the body with healthy, easily digested protein. A dish to heat up any mealtime.

You'll Need:

Fresh green beans, about 1 lb.; 1 red onion; 2 cloves garlic; 2 large, ripe tomatoes; 1 very small dried habanero chili; 1 tablespoon olive oil; 1 tablespoon tamari; 2 tablespoons warm water; 2 tablespoons organic crunchy peanut butter; 1/4 cup soaked sunflower seeds; 1/4 cup freshly chopped basil; 1/4 freshly chopped Italian flat leaf parsley; sea salt; 2 tablespoons hemp hearts; tortilla or wraps (I used gluten-free rice tortillas).

Method:

Wash green beans and remove any stem pieces, leaving the tails intact. Dice red onion, chop garlic into small pieces,and crush habanero pepper. Heat olive oil gently in a large saucepan. Add diced red onions and cook until soft and translucent. Add garlic and cook until it begins to soften. 

Stir in peanut butter and water. Cook, stirring gently until peanut butter melts. and forms a thick sauce. Add tamari; stir until blended in. Add green beans and toss to coat with peanut sauce. Cover sauce pan and cook over low heat for 2-3 minutes. Dice 1 tomato and chop the basil, and and to saucepan. Gently stir into green bean mixture. Cover and cook, stirring occasionally, until the beans are tender-crisp. 

Chop the flat leaf parsley. Dice remaining tomato. Set 1 teaspoon of hemp hearts aside, and toss remainder tomato, parsley, and a little sea salt. Remove green beans from heat. Let cool slightly, and stir in sunflower seeds.

Place a generous portion of mixture on a tortilla. (Reserve 1 teaspoon bean mixture of each wrap) Add some of the tomato-parsley salsa along top of green bean filling Roll tortilla and place in an oven-proof dish and cover.

Place dish in a warm oven for 2-3 minutes until tortillas are heated through.

Remove dish from oven. Sprinkle with remaining hemp hearts and chopped parsley.

To Serve:
These chewy tortilla wraps with crunchy peanut green bean filling make a great meal served on their own.
Paired with a crisp lettuce salad, and/or a cup of creamy butternut squash soup, they are a causal but satisfying dinner.

Enjoy this intriguing spicy peanut flavour,

For thoughts about food and the art of mindful cooking, visit my zen-cuisine blog at http://zen-cuisine.blogspot.com/