Wrap Of Khan Recipe

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant.

Add drained black and kidney (or pinto) beans, tomato paste, chipotle, cumin and smoked paprika. Cook, stirring, 2–3 minutes to warm and combine flavors.

Lightly mash the beans in the pan with the back of a spoon or potato masher until mostly smooth but still a little chunky. Add lime juice, 2 tablespoons water (add more if needed) and salt and pepper. Stir and simmer 2 minutes until spreadable. Taste and adjust heat/salt.

In a small bowl, whisk together 1/2 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1/2 teaspoon sesame oil, 1 tablespoon lime juice, grated ginger and minced garlic.

Slowly whisk in 2–3 tablespoons warm water until smooth and pourable. Stir in red pepper flakes or sriracha to desired spiciness. Set aside.

Combine corn, diced red bell pepper, red onion and chopped cilantro in a bowl. Add 1 tablespoon lime juice, 1/4 teaspoon salt and a pinch of black pepper. Mix and let rest 5–10 minutes to meld flavors.

If rice is cold, warm it briefly in microwave or in a pan with a splash of water until heated through. Taste and season with a pinch of salt if needed.

Toss shredded cabbage and shredded carrots together in a bowl and season with a light pinch of salt and lime juice (optional) to brighten.

If using grilled chicken or shrimp: season with salt and pepper and grill or pan-sear until cooked through (chicken to 165°F / shrimp until opaque), then slice or keep whole.

If using tofu: press 12 oz tofu to remove excess water, slice into strips, toss with 1 tablespoon soy sauce and pan-fry in 1 tablespoon oil over medium-high heat until golden on all sides.

Keep the protein warm while assembling wraps.

Warm tortillas briefly in a dry skillet or microwave (15–20 seconds) so they are pliable.

Lay one tortilla flat. Spread about 3–4 tablespoons of the spicy chili bean smear in a strip down the center, leaving 1–2 inches at edges.

Top the smear with 1/2 cup warmed rice, a generous handful (about 1/2 cup) of the cabbage-carrot mix, 2–3 tablespoons corn salsa and 2 tablespoons crumbled blue cheese.

Drizzle 1–2 tablespoons Thai peanut sauce over the fillings. Add 3 ounces of chosen protein (if using) across the center.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a wrap. Repeat with remaining tortillas and fillings.

Optional: Toast assembled wraps seam-side down in a skillet with a small pat of butter or spray oil for 1–2 minutes per side to seal and add crunch.

Slice wraps in half on the bias. Serve with extra peanut sauce, lime wedges and cilantro garnish.