Sticky Caramelized Carrot& Peanut Salad with Coconut Turmeric Puree

Dice the carrots and add them to boiling water until tender.

Drain the carrots and set aside to cool.

In a bowl, combine the caramelized carrot cubes, fried peanuts, sliced red chili pepper, chopped green herbs, lime wedges, red chili flakes, and chopped cilantro.

Toss the mixture with fish sauce until everything is evenly coated with a dark glossy sauce.

Spread a layer of coconut turmeric puree in the bottom of a bowl.

Place the mixed salad on top of the yellow puree.

Lay a tortilla on a sheet of foil, add mixed greens, shredded white vegetable, and the carrot‑peanut salad, then roll the tortilla into a wrap.

Cut the wrap in half and serve.