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Crunchy Thai Veggie Wraps Recipe

Crunchy Thai Veggie Wraps Recipe
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★★★★★

4.9 from 17 reviews

These Crunchy Thai Veggie Wraps combine fresh, crisp vegetables with a creamy, tangy peanut sauce for a light yet flavorful meal. Perfect as a quick lunch or healthy dinner, the wraps are packed with vibrant herbs, satisfying crunch, and a hint of spice, offering a delicious vegetarian option inspired by Thai flavors.

Ingredients

Scale

Veggie Filling

  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • ½ cucumber, julienned
  • ½ cup fresh cilantro leaves
  • ¼ cup fresh mint leaves (optional)
  • ½ cup cooked rice noodles (optional for extra texture)

Peanut Sauce

  • ¼ cup creamy peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp honey or maple syrup
  • 1 tsp grated fresh ginger
  • 1 small garlic clove, minced
  • 1–2 tbsp warm water (to thin)
  • ½ tsp sriracha (optional)

For Assembly

  • 4 large flour tortillas or wraps
  • 1 tbsp sesame seeds (optional)

Instructions

  1. Prepare the Veggie Filling: In a medium bowl, combine shredded red cabbage, shredded carrots, thinly sliced red bell pepper, julienned cucumber, fresh cilantro leaves, fresh mint leaves if using, and cooked rice noodles if desired. Toss gently to mix all ingredients evenly.
  2. Make the Peanut Sauce: In a separate bowl, whisk together creamy peanut butter, soy sauce, lime juice, honey or maple syrup, freshly grated ginger, minced garlic, and sriracha if using. Slowly add warm water, one tablespoon at a time, until the sauce is smooth and pourable, perfect for spreading on the wraps.
  3. Assemble the Wraps: Lay each flour tortilla flat on a clean surface. Spoon a generous layer of the peanut sauce down the center of each wrap, spreading it evenly but leaving space at the edges for rolling.
  4. Add the Veggie Mixture: Top the peanut sauce with a heaping portion of the prepared crunchy vegetable mixture. Sprinkle sesame seeds over the filling for added texture and flavor if desired.
  5. Roll the Wraps: Fold in the sides of the tortilla, then roll tightly from the bottom up to enclose the filling completely. Slice each wrap in half diagonally and serve immediately to enjoy the freshest texture and flavors.

Notes

  • Rice noodles add extra texture but can be omitted for a gluten-free or lower-carb option (use gluten-free wraps if needed).
  • Adjust the sriracha quantity to control the spice level or leave it out for a milder taste.
  • Use maple syrup instead of honey for a vegan-friendly version.
  • These wraps are best eaten fresh but can be wrapped tightly and refrigerated for up to 6 hours.
  • For extra protein, consider adding tofu or grilled chicken if not keeping vegan.

Nutrition

Keywords: Thai veggie wraps, peanut sauce wraps, healthy vegetarian lunch, crunchy vegetable wrap, no-cook wraps, fresh herb wraps, quick Thai wraps

Find it online: https://maicook.com/crunchy-thai-veggie-wraps-recipe-2/