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!
Servings: 4 servings
Calories: 525kcal
Ingredients
For Peanut Sauce:
- ⅓ cup + 2 tablespoons coconut milk
- ¼ peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon sriracha sauce
- ½ 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
- ½ 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 ¼-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 ¼ 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
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