Ingredients:

• 2 large iceberg lettuce leaves

• 1 tbsp peanuts, toasted

• 50g tofu

• Handful vermicelli noodles, cooked

• Handful carrot, shredded

• Handful cucumber, shredded

• ¼ avocado, sliced

• Mint leaves

• Generous drizzle of peanut sauce (recipe below)

Peanut Sauce:

• 1/4 cup coconut milk (can sub for hot water)

• 1/2 cup peanut butter

• 3 tbsp soy sauce

• 3 tbsp honey or maple syrup

• 1 1/2 tbsp rice vinegar

• Juice 1/2 a lime

• 1 tsp minced garlic

• 1 tsp minced ginger

Instructions:

Mix together all ingredients for peanut sauce then set aside. Place a piece of baking paper on a chopping board, followed by both lettuce leaves (stacked on top of one another). In the centre of the lettuce place the tofu, peanuts, noodles, carrot, cucumber, avocado and mint and drizzle with the peanut sauce. Roll into a wrap, using the baking paper to help keep it together. Slice into halves and enjoy.

Makes 1.