Sweet & Sour Eggplant Wraps with Bok Choy Slaw

INGREDIENTS

• 2 Atoria’s Family Bakery Whole Grain & Flax Lavash wraps
• 1 eggplant, cut into strips
• 1 cup shredded bok choy
• ½ cup shredded carrots
• ¼ cup cilantro, chopped
• ¼ cup cashews, chopped
• 2 tbsp sweet & sour sauce
• 2 tbsp vinaigrette or dressing
• Oil, salt, and pepper

INSTRUCTIONS

1. Heat a drizzle of oil in a pan over medium heat and cook the eggplant with salt and pepper until tender. Add the sweet & sour sauce and cook for another 1–2 minutes until coated.
2. In a bowl, toss the bok choy, carrots, cilantro, and dressing to make the slaw.
3. Lightly toast the cashews in a dry pan until golden and fragrant.
   
4. Lay the Lavash wraps flat, add the slaw, top with eggplant and cashews, then roll into wraps. Slice in half and serve.

NUTRITION

Serving Size: 2 Servings

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