Thai Peanut Wraps
Make lunch fun again with these Thai Peanut Wraps!
Servings: 5 servings
Calories: 256kcal
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 tortilla 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 medium bowl, add rice vinegar, soy sauce, lime juice, honey and garlic. Whisk until well combined.
- Add the peanut butter, salt and red pepper flakes; stir 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.
Nutrition
Calories: 256kcal | Carbohydrates: 21g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Sodium: 598mg | Potassium: 644mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7425IU | Vitamin C: 58.4mg | Calcium: 82mg | Iron: 2mg
