Thai Peanut WrapsCaramel Pecan Brownie PieArroz ChaufaCheesy Chicken Noodle CasseroleBaked Pasta Bolognese
Delicious and easy-to-make Thai Peanut Wraps featuring fresh veggies and a creamy peanut sauce, perfect for a quick lunch or dinner.
Ingredients
Ingredients
- 4 cups shredded cabbage Fresh and crisp, base of wraps
- 1.5 cups shredded carrots Adds sweet crunch and bright color
- 1 red bell pepper Thinly sliced, gives a pop of freshness
- 1 cup cooked, shelled edamame Adds texture and protein
- 0.5 cup fresh cilantro Chopped, punches up flavor
- 0.5 cup green onions Chopped, punches up flavor
- 0.5 cup honey-roasted peanuts Adds crunch
- 1 cup wonton strips Adds crunch
- 5 Flatout Sea Salt and Black Pepper tortilla wraps Wraps for assembly
- 2 tablespoon rice vinegar For sauce mix
- 1 tablespoon soy sauce For sauce mix
- 1 tablespoon lime juice For sauce mix
- 1 tablespoon honey For sauce mix
- 1 teaspoon minced garlic For sauce mix
- 0.25 cup peanut butter For sauce mix
- 0.5 teaspoon salt For sauce mix
- 0.5 teaspoon crushed red pepper flakes For sauce mix
Instructions
Instructions
- In a big bowl, toss together shredded cabbage, carrots, red bell pepper, shelled edamame, cilantro, and green onions until evenly mixed.
- Add rice vinegar to the veggies and toss again to brighten flavors.
- Lay out the Flatout tortillas on a clean surface, get ready for assembly.
- Divide the veggie mixture evenly over each tortilla. Spread it out generously.
- Sprinkle on honey-roasted peanuts then the wonton strips for a perfect crispy bite.
- Roll the wraps up tight to prevent fillings from escaping.
- Serve wraps immediately or wrap in foil and refrigerate for later enjoyment.
Notes
Use a mix of red and green cabbage or coleslaw mix for ease. Sauce can be prepared ahead and stored in the fridge. Frozen pre-cooked edamame saves prep time. Add shredded chicken or tofu for extra protein.