Thai Peanut Veggie Wraps
Prep Time
5 minutes
4 wraps


4 large whole wheat wraps
Veggies of choice- lettuce or green cabbage (about 1 cup- 250 ml), julienned cucumber (about 1/2 cup- 125 ml), shredded carrot (about 1/2 cup- 125 ml), julienned bell pepper (about 1 small pepper), diced green onion (about 1/4 cup- 60 ml), etc.
1/4 cup (60 ml) natural peanut butter
2 tbsp (30 ml) liquid honey
1 tsp (5 ml) sesame oil
2 tsp (10 ml) canola oil
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) soy sauce, low-sodium
1/2 tbsp (7 ml) fresh ginger, grated
2 cloves garlic, minced or pressed
1/4 tsp (1 ml) red pepper flakes (use less if sensitive to spice)
2-3 tbsp (30-45 ml) water


  1. Prepare veggies and place on wrap.
  2. Combine peanut butter and honey in a small mixing bowl or measuring cup. If too firm, melt in the microwave or a small pot until easy to mix.
  3. Add remaining ingredients (except water) and mix well.
  4. Add water 1 tbsp (15 ml) at a time until desired consistency is reached.
  5. Add sauce on top of veggies, wrap, and enjoy!