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–+ servings
vibrant vegetable wrap recipe
Jon Simon

Plant-Based Rainbow Wrap with Peanut Sauce

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A vibrant vegan no-cook wrap packed with rainbow vegetables and a creamy peanut sauce, a colorful, satisfying make-ahead lunch.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes

Ingredients
 
 

  • 2 large tortilla wraps
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 medium carrot julienned
  • 1 cucumber julienned
  • 1 cup purple cabbage shredded
  • 1 cup baby spinach
  • 1 avocado sliced
  • ¼ cup fresh mint leaves
  • ¼ cup peanut butter
  • 2 tablespoons soy sauce use tamari for gluten-free
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup
  • 2 tablespoons water

Equipment

Method
 

  1. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, and water until smooth to make the peanut sauce.
  2. Lay the tortillas flat and spread the sauce evenly on each, leaving a 1-inch border. Pat the vegetables dry first to prevent sogginess.
  3. Layer the vegetables in rainbow order: purple cabbage, spinach, bell peppers, carrots, cucumber, and avocado. Top with fresh mint leaves.
  4. Fold in the sides of the tortilla and roll tightly from bottom to top. Cut diagonally and serve immediately.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 45gProtein: 12gFat: 24gSaturated Fat: 4gSodium: 580mgFiber: 8gSugar: 9g

Notes

Net carbs: 37g per serving (45g total carbs minus 8g fiber).
Substitutions: Swap soy sauce for tamari and use a certified gluten-free wrap to make it gluten-free. Avoid very wet ingredients so the tortilla stays sturdy.
Storage: The peanut sauce keeps in the fridge for up to 5 days. Wrap assembled rolls tightly in plastic and refrigerate for up to 4 hours.
Serving: No-cook wrap, no reheating needed. Serve chilled or at room temperature.

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