Vegan Thai Peanut Wraps

I was looking for a good vegetarian recipe and came across a pin that led to Raw Juice Guru for Thai Peanut Wraps. The wraps have a wonderful blend of textures and flavors, and an amazingly delicious peanut sauce that's easy and quick to make.

We have been using the mixture as both a filling for the wraps and a salad. For both, we drizzle the sauce on top of the mixture. For the wrap, we do this before rolling them up.

The only recommendation would be is to add the peanuts to each wrap right before making them so that they don't get soft in refrigerator if there is leftovers.

Ingredients

For the Thai Peanut Wraps

4 cups cabbage, shredded
1½ cups carrots, shredded (about 5 large carrots. However, I use pre-shredded carrots)
1 red bell pepper, thinly sliced
1 cup edamame, cooked and shelled (I didn't include this)
½ cup fresh cilantro, chopped
½ cup green onions, chopped
½ cup honey-roasted peanuts (I used plain, salted peanuts)
1 cup wonton strips (I didn't include this since it wasn't available at the grocery store. Instead, I added another 1/2 cup of peanuts)
5 Gluten free wraps or you can use collard if you like (I used wraps)

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 (I doubled this since the sauce was a bit on the thin/runny side)
½ tsp salt
½ tsp crushed red pepper flakes

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.