Thai Peanut Wraps
Thai Peanut Wraps make lunch fun again with a fresh, crisp veggie mix coated in a creamy, slightly spicy peanut sauce wrapped in sturdy flatbreads. Quick to prepare and full of vibrant flavors, this recipe is perfect for a tasty and satisfying meal.
Ingredients
Ingredients
- 4 cups shredded cabbage fresh and crisp, base of wrap
- 1.5 cups shredded carrots about 5 big ones for sweet crunch
- 1 red bell pepper thinly sliced
- 1 cup cooked, shelled edamame
- 0.5 cup chopped cilantro fresh with lemony zing
- 0.5 cup chopped green onions mild punch of onion flavor
- 0.5 cup honey-roasted peanuts sweet, salty, and crunchy bits
- 1 cup crunchy wonton strips
- 5 Flatout Sea Salt and Black Pepper tortilla wraps sturdy and flavorful wrappers
- 2 tablespoon rice vinegar sour tang
- 1 tablespoon soy sauce salty umami hug
- 1 tablespoon lime juice fresh and zesty splash
- 1 tablespoon honey sweetness
- 1 teaspoon minced garlic savory garlic love
- 0.25 cup peanut butter creamy base of sauce
- 0.5 teaspoon salt balances flavors
- 0.5 teaspoon crushed red pepper flakes just enough heat
Instructions
Instructions
- In a large bowl, mix shredded cabbage, shredded carrots, and red bell pepper slices. Toss in cooked edamame.
- Add chopped cilantro, green onions, honey-roasted peanuts, and crunchy wonton strips to the bowl. Mix well.
- Whisk rice vinegar, soy sauce, lime juice, honey, minced garlic, peanut butter, salt, and red pepper flakes in a small bowl until smooth.
- Pour peanut sauce over the veggie and peanut mix; toss gently to coat evenly.
- Lay out the Flatout tortillas on a flat surface.
- Divide the veggie mix evenly among the tortillas, build a mound in the center, then roll up tight folding sides in. Serve immediately or chill for 10 minutes before serving.
Notes
I like to use a mix of red and green cabbage for these wraps. To make these wraps even easier, just grab a bag of coleslaw mix (no dressing) instead of cabbage.