Starting on the 4th of July, Rob and I took an amazing vacation to the Pacific Northwest. We started in Portland, which is a seriously hip city with a phenomenal food scene. I fell in love with its quaint neighborhoods, the abundance of green, fantastic ethnic food and food carts at every turn, the fact that everyone rides bikes everywhere, the ice cream at Salt & Straw, and the coffee and craft beer. Unfortunately, I'll never be cool enough to live there, but that won't stop me from visiting again soon, especially since our dear friends M&C live there and are the best tour guides ever (no exaggeration - I'm nervous for them to visit Denver because I really have to brush up on my Denver knowledge beforehand).
1/4 cup crunchy peanut butter
2 teaspoons Asian chili paste
1 1/2 tablespoons reduced-sodium soy sauce
2 whole-wheat tortillas
1 cup coarsely shredded carrots
1 cup snap peas, sliced diagonally
1 cup coarsely shredded radishes (approximately 5)