Thai Peanut Veggie Wraps
Alright I know it’s 2021. But this was my FAVE recipe of 2020.
I know I shall be eating it MANY more times in 2021.
I ate these veggie-loaded peanut wraps for lunches and snacks more times than I could possibly count. They are perfect for picnics, camping or a quick lunch.
These are so easy to meal prep ahead of time. I chop/julienne the veggies and store in a glass container. I whisk/shake together the peanut sauce in a jar and store in the fridge. I keep chopped peanuts in the pantry. Then, assembly is a breeze as I pile in the veggies, crunch on some peanuts and slather everything in this amaaaazing peanut sauce.
This is a fabulous plant-based meal that even meat-lovers will crave! And easily made gluten free by opting for a GF tortilla. ENJOY!
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Thai Peanut Veggie Wraps
- Prep Time: 10 minutes
- Cook Time: N/A
- Total Time: 10 minutes
- Yield: varies
- Category: Lunch
- Diet: Vegan
Ingredients
Sauce
2/3 cup creamy natural peanut butter
4 tablespoons coconut aminos
2 tablespoons agave syrup
2 tablespoons seasoned rice vinegar
1 teaspoon sriracha, more to taste if you like spicy!
1/2 teaspoon ground ginger
2 cloves garlic, minced
2–4 tablespoon warm water, to thin
Assembly
Butter lettuce
Carrots, julienned
Red bell pepper, julienned
Cucumbers, julienned
Avocado, sliced
Cilantro, green onions, Thai basil, mint (PLEASE don’t skip the fresh herbs, they are so good)
Crushed peanuts
Peanut sauce
Sriracha
Tortillas of choice (I like using 8 inch flour tortillas)
Instructions
Sauce
Whisk together all sauce ingredients except water. One tablespoon at a time add very warm water and whisk until desired consistency. I usually need about 3 tablespoons water.
Assembly
To julienne your veggies, slice into thin planks and then slice those planks into thin strips. Alternatively you could grate your carrot and slice the cucumber into half moons.
Spread each tortilla with peanut sauce. Layer on the butter lettuce, carrots, cucumber, bell pepper. Add a big handful of fresh herbs and several slices of avocado. Drizzle on several tablespoons peanut sauce. Top with crushed peanuts.
Share with your friends or family or eat them ALL for yourself muahaha.
Notes
This recipe is amazingly versatile. Use whatever veggies you love- other ideas are broccoli, celery, sprouts, romaine, jicama, spinach, kale, radishes.
You could use any type of tortilla you like! Flour, corn, blend, cassava, gluten free or make it a lettuce wrap by using butter lettuce, romaine hearts or swiss chard.
Make it peanut free: swap out the peanut butter for sunflower seed butter if you have a peanut allergy.
Nutrition facts are an approximation and will vary depending on brand/type of ingredients you are using. These nutrition facts were calculated using Mission soft taco size tortilla, 1/6 of the peanut sauce and 2 tablespoons crushed peanuts.
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Nutrition
- Serving Size: 1/6 of sauce + handful of each ingredient
- Calories: 419
- Sugar: 12g
- Sodium: 698mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
