Crunchy Vegetable Wrap with Peanut-Coconut Dipping Sauce

These delicious Crunchy Vegetable Wraps with Coconut-Peanut Dipping Sauce are simple and easy to make … no cooking required!

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At this time of year, I will pretty much do anything to avoid standing over a hot stove. It’s just too hot.

I’d probably order takeout every night if my budget, not to mention waistline, allowed it. Instead, I’ve been making lots of no cook summer meals.

These Crunchy Vegetable Wraps are a light and healthy option that’s perfect for steamy summer days … or anytime of year when you don’t feel like cooking. And while the wraps are tasty all on their own, the amazing Coconut-Peanut Dipping Sauce puts them over the top!

Best of all, everything is so simple and quick to make. Keep reading for all the details!

How to Make Crunchy Vegetable Wraps

If you are looking for an easy weeknight recipe, then these Crunchy Veggie Wraps are it! 

The secret ingredient in these wraps is rainbow slaw. It’s a ready-made slaw created from a mixture of vegetables (carrots, broccoli, cauliflower, cabbage, and more). By using this slaw, you’ll seriously cut down on prep time, while still keeping the recipe super healthy.

Can’t find rainbow slaw? Feel free to shred up whatever veggies are in your fridge. You could substitute (plain, unseasoned) broccoli slaw or regular cabbage slaw. Whatever you use, you’ll need about 4 cups.

You’ll add fresh peaches and baked tofu to the slaw, then season it with fresh lime juice, olive oil, cilantro, cumin, and salt.

The peaches give a wonderful sweetness that’s the perfect complement to the peanut-coconut sauce. Replace the peaches with other stone fruit, seasonal fruit, or even dried fruit, depending on what’s in season.

Have you ever tried baked tofu? It’s a pre-seasoned, firm tofu that’s full of flavor. It also adds some much needed protein to the wraps that will help keep you full longer. Give it a try, or replace it with your favorite protein (chickpeas would also be delish).

Dipping Sauce

Then there’s the Peanut-Coconut Sauce … yum!

Peanut sauce makes anything better in my opinion, and this one is especially delicious. It’s made with rich, creamy coconut milk and seasoned with red curry powder (regular curry powder or curry paste would also work). Sriracha adds a little kick to this sweet and savory sauce.

This yummy peanut sauce is an indulgent sidekick to all those healthy wrap ingredients. As much as I love veggies, the peanut-coconut dipping sauce is definitely my favorite part!

Finishing the Wrap

Once you’ve made the slaw and the sauce, top a tortilla with the filling, then roll it up like a burrito.

And that’s really all there is to it! The tasty veggie wraps are so simple to make, full of healthy ingredients, and they taste great, too.

If you are anything like me, you are going to crave these Crunchy Vegetable Wraps with Peanut-Coconut Dipping Sauce all year long!

Related Recipes

Looking for more easy wrap and sandwich recipes? Try these next:

• Halloumi Wrap
• Mexican Black Bean Wrap
• Hummus Sandwich with Pesto and Veggies
• Brie and Apple Sandwich
• Tomato Avocado Sandwich
• Spicy Chickpea Salad Sandwiches
• Vegetarian Muffaletta Sandwich

Print Recipe

5 from 1 vote

Crunchy Vegetable Wrap with Peanut-Coconut Dipping Sauce

This delicious Crunchy Vegetable Wrap with Peanut-Coconut Sauce is filled with healthy ingredients and so simple to make ... no cooking required!

Prep Time20 mins

Total Time20 mins

Course: Sandwich

Cuisine: American

Servings: 4 servings

Calories: 525kcal

Author: Ginnie

Ingredients

For Peanut Sauce:

• 1/3 cup + 2 tablespoons coconut milk
• 1/4 peanut butter
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon sriracha sauce
• 1/2 teaspoon red curry powder

For Wraps:

• 1 (6-ounce) package baked tofu
• 1 medium peach
• 1 (12-ounce) package rainbow slaw (see note for substitutions)
• 1 lime, juiced
• 1 tablespoon chopped cilantro
• 1 tablespoon extra virgin olive oil
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 4 large flour tortillas

Instructions

Prepare peanut sauce:

• Combine peanut sauce ingredients in a small bowl. Mix until smooth, then set aside.

Prepare wraps:

• Cut tofu into small sticks about 1.5-inches long and 1/4-inch wide. Slice peaches into similar size sticks.
• Combine tofu, peaches, and rainbow slaw in a medium bowl.
• Top slaw with lime juice, cilantro, olive oil, cumin, and salt. Gently toss ingredients together.
• Working with one tortilla at a time, heat for about 15 seconds in a microwave (or hot, dry skillet).
• Cover the center of tortilla with 1/4 of the vegetable mixture. Then roll up like a burrito. Repeat process with remaining ingredients to make 4 wraps.
• Cut wraps in half and serve with peanut-coconut dipping sauce. Enjoy!

Notes

Rainbow slaw is a combination of shredded veggies ... the one I used was made with broccoli stalks, cauliflower, carrots, broccoli florets and red cabbage. Can't find it? Feel free to shred up whatever vegetables are in your fridge, or you could use a bag of broccoli slaw or regular cabbage slaw (unseasoned). You will need 4 cups of shredded veggies for this recipe.

You can substitute any stone fruit for the peaches. Make this recipe year round by substituting almost any seasonal fruit or even dried fruit.

Nutrition

Calories: 525kcal

Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!

What are your favorite no cook summer meals?