AWESOME ASIAN-STYLE RIBZ WRAP
- 1 pack of Flipit Ribz, thawed
- 3 tbsps oil
- Wrap: 4 pcs of your preferred wrap brand or use Lettuce leaves
- 1/3 cup of vegan mayo
- 1 cup lettuce, shredded
- 1 bunch of spring onions, cut lengthwise (use only 6 inches up from the roots)
- 1 cucumber, julienned
1 pack rice crackers, crushed
- 2 tbsp hoisin sauce
- 1 tbsp water
- ½ tsp sugar
- ½ tsp sesame oil
- ½ tsp peanut butter
Whisk together ingredients for dressing then set aside. Prepare all components of the wrap separately.
Pan or skillet: Heat oil in medium heat and shallow fry Ribz, 1 minute each side.
Oven: Preheat oven to 180 degrees and drizzle oil on Ribz then fan bake or fan grill for 15 minutes.
Sandwich press (no oil): Preheat henny penny and press Ribz for 2 minutes.
Once cooked, toss in the Ribz with the dressing and set aside.
Slather vegan mayo to your liking (we recommend 1 tbsp as a rule of thumb) and layer with the lettuce, cucumber, Ribz (recommend 2x Ribz per wrap), spring onions and crushed rice crackers (yep, in that order – there’s science in this magic!).
Fold both ends of the wrap and roll tightly. Enjoy fresh because that’s how your Ribz should roll.
Fries, fries and more fries… with sriracha mayo (OMG!)
Cold noodle salad
More fries. Naughty!
Warm up the wrap first for 10 secs in the microwave or 3 minutes in the pan before rolling – makes it easier to roll and won’t easily tear. Like a tai chi session before the food fight yah, know.
Serves 4. Or 8, if you want to be cheeky and cut each wrap in half.