Bright, crunchy, and bursting with flavor, these Thai Peanut Wraps are a perfect fusion of fresh veggies and rich peanut sauce.
Packed with plant-based protein from edamame and peanuts, fiber from cabbage and carrots, and healthy fats from peanut butter, they’re low in saturated fat and quick to assemble—ideal for a satisfying, everyday lunch or easy meal prep.
Thai Peanut Wraps
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 whisk
- 1 knife
- 1 cutting board
- Measuring Cups and Spoons
- 5 flatbread or tortilla wraps
Ingredients
For the Thai Peanut Wraps:
- 4 cups shredded cabbage red, green, or a mix
- 1½ cups shredded carrots ~5 large carrots
- 1 red bell pepper thinly sliced
- 1 cup cooked shelled edamame
- ½ cup chopped fresh cilantro
- ½ cup chopped green onions
- ½ cup honey-roasted peanuts
- 1 cup wonton strips
- 5 Flatout Sea Salt & 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 minced garlic
- ¼ cup creamy peanut butter
- ½ tsp salt
- ½ tsp crushed red pepper flakes
Instructions
- Prepare the Peanut Sauce: Start by creating the flavorful peanut sauce that will tie the wraps together. In a medium-sized mixing bowl, combine 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of lime juice, 1 tablespoon of honey, and 1 teaspoon of freshly minced garlic. Whisk these ingredients thoroughly until they are completely blended and smooth. Next, add ¼ cup of creamy peanut butter, ½ teaspoon of salt, and ½ teaspoon of crushed red pepper flakes. Use the whisk or a sturdy spoon to stir until the sauce reaches a silky, uniform consistency. Set the sauce aside while you prepare the vegetables.
- Shred and Slice Vegetables: Gather fresh produce for the wraps. Shred 4 cups of cabbage (using a mix of red and green for extra color and nutrients) and 1½ cups of carrots. Slice 1 red bell pepper into thin, even strips. This step is crucial because uniform cutting ensures every bite has a perfect mix of flavors and textures. Keep the vegetables in a large mixing bowl for the next step.
- Add Protein and Fresh Herbs: To the large bowl of shredded vegetables, add 1 cup of cooked, shelled edamame for a plant-based protein boost. Next, chop ½ cup of fresh cilantro and ½ cup of green onions, and sprinkle them over the vegetables. The fresh herbs will add a bright, aromatic flavor that complements the richness of the peanut sauce.
- Mix in Crunchy Elements: Add ½ cup of honey-roasted peanuts and 1 cup of wonton strips to the vegetable mixture. Gently fold these ingredients in so that the peanuts and wonton strips are evenly distributed without breaking them. This will add a satisfying crunch to every wrap, balancing the soft vegetables and tender tortillas.
- Prepare the Tortilla Wraps: Lay out 5 Flatout Sea Salt and Black Pepper tortilla wraps on a clean surface or cutting board. If the tortillas feel stiff, warm them slightly in a dry skillet or microwave for 10–15 seconds to make them more pliable. Soft, flexible wraps will be easier to roll without tearing.
- Assemble the Wraps: Evenly divide the vegetable and peanut mixture among the 5 tortillas, placing it in a line slightly off-center so you can fold the wrap neatly. Make sure each wrap has a balanced amount of vegetables, edamame, peanuts, and wonton strips.
- Drizzle with Peanut Sauce: Spoon the prepared peanut sauce generously over the filling of each wrap. Ensure the sauce is evenly distributed so that every bite has a creamy, slightly spicy, nutty flavor. The sauce also acts as a binding agent, keeping the wrap together as you roll it.
- Roll and Secure the Wraps: Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll tightly toward the top edge to form a compact wrap. Press gently as you roll to keep the filling snug. A tight roll will prevent the ingredients from falling out and makes the wrap easier to eat or transport.
- Slice and Serve: Using a sharp knife, cut each wrap in half at a slight diagonal for an attractive presentation. Arrange the halves on a serving platter. The bright colors of the vegetables, peanuts, and fresh herbs create a visually appealing dish that is ready to enjoy immediately.
Notes
- Use a mix of red and green cabbage to add both color and texture, or simplify prep by using a bag of plain coleslaw mix.
- Ensure carrots and bell peppers are shredded or sliced thinly so every bite blends smoothly with the peanut sauce.
- Toasting the peanuts lightly before adding them to the wrap enhances their flavor and crunch.
- For a creamier sauce, warm the peanut butter slightly before mixing.
- These wraps are versatile: swap Flatout wraps for whole wheat or spinach tortillas if preferred.
Chef’s Secrets For Ultimate Flavor
The secret to a perfect Thai Peanut Wrap lies in balance.
Fresh vegetables provide crispness, while the honey-roasted peanuts and creamy peanut sauce add a savory-sweet contrast.
Don’t rush the sauce preparation—whisking thoroughly ensures a smooth, cohesive texture that clings to the vegetables.
Adding the herbs last preserves their vibrant flavor.
Slightly warming the wraps before rolling prevents tearing and makes assembly effortless.
For a subtle extra layer of flavor, sprinkle a pinch of crushed red pepper flakes inside the wrap along with the sauce.
Serving Suggestions For Every Occasion
These wraps shine as a standalone lunch or light dinner, but they can also be part of a larger spread.
Serve them with a side of fresh fruit, cucumber salad, or a simple miso soup for a complete meal.
For a casual gathering, slice the wraps into bite-sized pinwheels—perfect for finger foods or party platters.
They are equally satisfying cold for picnics or packed lunches, or warmed slightly for a comforting touch.
Pair with iced green tea or a sparkling water with lime to complement the fresh, nutty flavors.
Storage Tips To Keep Freshness
Thai Peanut Wraps are best enjoyed immediately, but leftovers can be stored effectively.
Wrap individual portions in parchment or plastic wrap and refrigerate for up to 2 days.
Avoid drenching the vegetables in the peanut sauce if storing for later—add the sauce just before serving to prevent the cabbage and carrots from becoming soggy.
For meal prep, keep the filling and wraps separate, and assemble only when ready to eat.
This ensures maximum crunch and freshness.
Frequently Asked Questions
1. Can I make these wraps ahead of time?
Yes! For meal prep, store the vegetable mixture and peanut sauce separately in airtight containers. Assemble the wraps just before eating to maintain crispness and flavor.
2. Can I substitute the tortillas?
Absolutely. Whole wheat, spinach, or gluten-free wraps work beautifully. You can also use large lettuce leaves for a low-carb, refreshing alternative.
3. How spicy are these wraps?
The wraps have a mild, nutty warmth from the crushed red pepper flakes. You can adjust the spice by adding more or less according to your preference.
4. Can I add other proteins?
Yes! These wraps pair well with grilled chicken, tofu, or shrimp for additional protein. Keep in mind that edamame already provides a good plant-based protein boost.
5. How should I serve these wraps?
They’re best served fresh and slightly chilled or at room temperature. Slice them in half diagonally for a visually appealing presentation and serve with extra peanut sauce on the side for dipping.
