Thai Wraps

• 1 tablespoon peanut butter
• 1/2 cup + 3 tablespoons water, divided
• 6 tablespoons Apple Chutney
• 2 tablespoons reduced-sodium soy sauce
• 1 small onion, chopped
• 1 carrot, thinly sliced
• 1 celery stalk, thinly sliced
• 2 cups sliced mushrooms
• 1/2 pound firm tofu, cut into 1/2-inch cubes (about 1 cup)
• 1 1/2 teaspoons curry powder
• 1/2 red bell pepper, seeded and chopped
• 1/2 cup chopped fresh cilantro (optional)
• 2 cups finely chopped fresh kale
• 8 large flour tortillas
• 2 cups cooked brown rice

1. Mix peanut butter with 3 tablespoons of water. Set aside.
2. Heat 1/2 cup water and soy sauce in a large non-stick skillet. Add onion, carrot, celery, and mushrooms. Cook 5 minutes, stirring occasionally.
3. Stir in tofu and cook over medium-high heat, stirring often, until vegetables are tender, about 5 minutes.
4. Stir in curry powder, red bell pepper, cilantro, if using, kale, and peanut butter mixture. Cover and cook until kale is tender, about 5 minutes.
5. Heat tortillas in a dry skillet until soft, then top with about 1/2 cup of the vegetable mixture, 1/4 cup of brown rice, and 2 teaspoons of Apple Chutney. Roll tortilla around filling. Repeat with remaining tortillas.

peanut butter, apple chutney, soy sauce, onion, carrot, celery stalk, mushrooms, firm tofu, curry powder, red bell pepper, fresh cilantro, fresh kale, flour tortillas, brown rice

Taken from www.epicurious.com/recipes/member/views/thai-wraps-50160748 (may not work)