Thai Peanut Wraps... Without the Wrap

Updated: Jun 7, 2018

Thai Peanut Wrap

Modified Spice Blog | Minimal Time/Effort | Serves 4


For the #Thai Peanut Wraps

4 cups #cabbage, shredded

1½ cups #carrots, shredded

1 red bell pepper, thinly sliced

1 cup edamame, cooked and shelled (left out)

½ cup fresh cilantro, chopped

½ cup green onions, chopped

½ cup honey-roasted peanuts

1 cup wonton strips

4 Flatout Sea Salt and Black Pepper wraps (decided to eat as bowl)

For the Peanut Sauce

2 Tbsp rice vinegar

1 Tbsp soy sauce (used coconut aminos)

1 Tbsp lime juice

1 Tbsp honey (used agave)

1 tsp garlic, minced (forgot, oops!)

¼ cup peanut butter

½ tsp salt

½ tsp crushed red pepper flakes


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.

What I ate today (1/12/2018)

Scrambled eggs with leftover burrito bowl quinoa

Eggplant sandwich with chips from Cafe Kindred

Homemade kale chips

Thai peanut wrap filling

8 glasses of water

3 glasses of red wine

2 beers


2.5 miles walking (1 mile carrying groceries)

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