Make lunch fun again with these crunchy Thai Peanut Wraps!
Ingredients
2 tbsp
Rice vinegar
(for sauce)
1 tbsp
Soy sauce, low sodium
(for sauce)
1 tbsp
Lime juice (fresh)
(for sauce)
1/2 tbsp
Maple syrup
(for sauce)
1 tsp
Garlic
(minced; for sauce)
1/4 cup
Peanut butter, smooth
(or nut butter of choice; for sauce)
1/2 tsp
Red pepper flakes
(crushed; for sauce; optional)
4 cup
Red cabbage
(shredded)
1 1/2 cup grated
Carrots
1 cup
Frozen edamame (soybeans)
(thawed)
1/2 cup
Cilantro (coriander)
(fresh; chopped)
1/2 cup
Peanuts
(honey-roasted)
5 large tortilla(s)
Whole wheat tortilla
(or gluten-free alternative)
Instructions
In a small mixing bowl, add the rice vinegar, soy sauce, lime juice, honey, and garlic. Whisk until well combined.
Add the peanut butter and red pepper flakes. Whisk until smooth.
In a large bowl, combine the shredded cabbage and carrots, edamame, cilantro, and peanuts. Toss to combine.
Spoon the vegetable mixture down the center of a tortilla, then drizzle the Peanut Sauce over top.
Fold in the ends of the tortilla, roll up the wraps, and cut in half to serve.
Notes:
Quick Tips:
To make these wraps gluten-free, swap out the whole wheat tortilla for a corn tortilla or rice paper.
If making ahead of time to eat later, pour some of the Peanut Sauce into a small to-go container and add just before serving to prevent the wrap from getting soggy.
If using rice paper, try dipping the rolls in the Peanut Sauce instead!
