Name: Thai Veggie Wrap
Prep time: 10 min
Total time: 10 min
Ingredients: 1 large red pepper (julienned); 1 carrot (julienned); 1 cucumber (julienned); 2 avocados (sliced); Cilantro; Mint; 4 gluten free tortillas (- I used spinach amaranth); 1/4 cup peanut butter; 1/4 cup sweet chili sauce; 1 tablespoon low sodium gluten free tamari; 2 tablespoons lime juice; 2 teaspoons sriracha sauce; Water to thin (if desired)

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This vegan Thai Veggie Wrap is an easy healthy meal. Made with a spicy peanut sauce, it is similar to spring rolls.

Anytime I can add peanut sauce to a meal, I am all over it. I could practically drink the stuff. This Thai Veggie Wrap has veggies and peanut sauce like a spring roll, but it's in wrap form.

This vegan Thai Veggie Wrap is an easy healthy meal. Made with a spicy peanut sauce, it is similar to spring rolls. Click To Tweet

How to Make a Thai Veggie Wrap

You start this Thai Veggie Wrap just like you start spring rolls. Make the peanut sauce first. Combine peanut butter, sweet chili sauce, sriracha sauce, tamari, lime juice, and water as desired.

Julienne a cucumber, carrot, and red pepper. Slice an avocado. Spread the peanut sauce on tortilla. If your tortilla is not very pliable, warm it on stovetop or in microwave.

Lay veggies on peanut sauce with cilantro and mint.

Roll tightly, pulling the vegetables in towards you as you tightly roll the wrap.

Other Thai Recipes

Thai Veggie Wrap Recipe

If you like spring rolls, you're going to love this vegan wrap! It's got all the flavors of spring rolls in wrap form.

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I used some spinach amaranth tortillas that I get from the local Farmer's Market. When they are out of stock, I use brown rice tortillas from Food for Life.

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Thai Veggie Wrap

This vegan Thai Veggie Wrap is an easy healthy meal. Made with a spicy peanut sauce, it is similar to spring rolls.

Course Main Course

Cuisine vegan, gluten free

Keyword Thai wrap, veggie wrap

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 412kcal

Author Willow Moon

Ingredients

Thai Wraps

1 large red pepper julienned
1 carrot julienned
1 cucumber julienned
2 avocados sliced
Cilantro
Mint
4 gluten free tortillas - I used spinach amaranth

Peanut Sauce

¼ cup peanut butter
¼ cup sweet chili sauce
1 tablespoon low sodium gluten free tamari
2 tablespoons lime juice
2 teaspoons sriracha sauce
Water to thin if desired

Instructions

Peanut Sauce: Mix all ingredients. Add water if desired.
Thai Wraps: Spread peanut sauce on a tortilla. Layer julienned red pepper, carrot, cucumber, avocado, and cilantro on tortilla.
Fold over sides of tortilla and roll away from you making a tight burrito. Repeat with the rest of tortillas.

Nutrition

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.