Now that it’s spring invite friends over and enjoy serving these wraps that take advantage of the bountiful fresh produce this time of year.

Prep time: 35 minutes

Serves 6-8

Dressing

• ¼ cup vegetable oil
• 3 tablespoons rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon Victoria Taylor’s Ginger Citrus Seasoning
• 2 teaspoons granulated sugar
• 2 tablespoons chopped peanuts (optional)

Salad

• 2 medium carrots, peeled and cut into julienne strips
• 1 medium red bell pepper, cut into thin strips
• 1 small cucumber, thinly sliced
• 8 radishes, thinly sliced or chopped
• ½ cup thinly sliced scallions with tops
• 1 head Boston lettuce leaves, rinsed and patted dry

For dressing, combine oil, vinegar, soy sauce, Ginger Citrus Seasoning and sugar in small bowl. Whisk until well blended; add peanuts if desired, set aside.

Prepare all vegetables. Place carrots, bell pepper, cucumber, radishes and scallions into small serving bowls. To serve, top each lettuce leaf with salad ingredients; drizzle with dressing and roll up.

Tip: For a main dish meal, add 3 cups shredded cooked chicken.