A Super Bowl appetizer using green tea
1 carrot, shredded 1 cucumber, shredded 1/2 red bell pepper, shredded 4 (10 inch) flour tortillas 4 TBsp almond (or peanut) butter Roasted red pepper sauce Marinade 2 cups cold brewed green tea 2 TBsp rice vinegar 1 TBsp white pepper Make the marinade: Combine all the ingredients in a medium bowl. Add the carrot, cucumber and bell pepper. Marinate for 30 minutes and drain. Warm the tortillas in a microwave on high for 30 seconds. Store the warm tortillas between wet paper towels in a covered dish. Lay one tortilla flat and spread with one TBsp of almond butter. Top with 1/4 of the vegetables. Tightly roll the tortillas into tubes. Cut each roll into four equal pieces. Serve warm with sauce. Makes 16. Adapted from Cooking With Green Tea by Ying Chang Compestine
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