Recipe: Thai Peanut Wraps

These Thai Peanut Wraps are loaded with tasty ingredients, but the icing on the cake is the quick peanut sauce. Just drizzle this flavor-packed sauce on top of the wraps before rolling ’em up, and you’ve got one heck of an awesome lunch.

INGREDIENTS

For the Thai Peanut Wraps
4 cups cabbage shredded (see note)
1½ cups carrots shredded (~5 large carrots)
1 red bell pepper thinly sliced
1 cup edamame cooked and shelled
½ cup fresh cilantro chopped
½ cup green onions chopped
½ cup honey-roasted peanuts
1 cup wonton strips
5 Flatout Sea Salt and Black Pepper wraps

For the Peanut Sauce
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp lime juice
1 Tbsp honey
1 tsp garlic minced
¼ cup peanut butter
½ tsp salt
½ tsp crushed red pepper flakes

INSTRUCTIONS

For the Peanut Sauce
Using a small mixing bowl, add rice vinegar, soy sauce, lime juice, honey and garlic. Whisk until well combined. Add the peanut butter, salt and red pepper flakes. Whisk until smooth.

For the Thai Peanut Wraps
Using a large bowl, combine all of the ingredients except for the wraps; mix until well combined. Divide the mixture evenly between the wraps. Drizzle Peanut Sauce on top and then roll up flatbreads; cut in half 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 (i.e. no dressing) instead of cabbage.

Recipe source