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Thai Peanut Wrap

Recipe by Spiced Blog
You have to make this recipe. The flavor from the peanut sauce is outstanding. It’s one of my husband’s favorite vegan lunches.

Yields1 ServingRating


For the Thai Peanut Wraps
 4 cups cabbage shredded (you can use a bag of coleslaw mix (i.e. no dressing)
 1 ½ cups carrots shredded (approx. 5 large carrots)
 1 red bell pepper thinly sliced
 1 cup edamame cooked and shelled
 ½ cup green onions chopped
 ½ cup honey-roasted peanuts
 1 cup wonton strips
 5 wraps of your choice
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

Cooking 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.


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