Recipe: Chicago chef Sarah Stegner's Veg Wraps

Ingredients:

• 3 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1-2 tablespoons Korean chili flakes
• 1 cup sliced cabbage
• 1 cup chopped broccolini
• 1 cup sliced carrots
• 1/4 cup chopped walnuts
• 1 cup peppers diced
• 3-4 slices Fresno peppers
• 1 cup snap peas (remove strings & cut in half)
• 1/ 4 cup cilantro leaves
• Handful basil leaves
• Lime wedges
• Butter lettuce leaves

Directions: In a 12-inch pan over medium-high heat, sauté the oil, salt and Korean chili flakes. Add the cabbage, broccolini and carrots. Cook until slightly browned and wilted.

• Add the walnuts and peppers, and cook for another minute.
• Then add the snap peas, and cook for a minute.
• Finally, add the cilantro and basil; stir and shut the heat off. Taste, and adjust seasoning.
• Spoon into some butter lettuce; add a squeeze of lime, and enjoy.

Monica's taste bubble: My family devoured these delicious wraps that were even tastier with a little dollop of Korean gochujang sauce.