Thai Veggie Peanut Wraps

Thai for is great for vegans, isn’t it? Veggie-based, hardly any emphasis on dairy…the only real road block is sometimes the noodles, but for the most part, it’s herbivore-friendly. I had honestly never tried much Thai food until we shared some with Arikka and Derek on her birthday a month ago. I’m not one for creating culturally charged dishes, but I figured these wraps are a good mix of different flavors and textures and the spicy peanut sauce is the only true indication that it’s a Thai influenced meal. These yummy sandwiches were my inspiration to make homemade peanut butter and I was really pleased with the results. And of course, I also REALLY like that all the veggies tucked inside the wrap are raw!

3 or 4 whole wheat tortillas

2 cups shredded purple cabbage

1 cucumber, seeded, peeled and diced

1 red bell pepper, seeded and diced

1 1/2 cup chopped snap or snow peas

1 cup chopped green onion

3/4 cup chopped fresh cilantro

2/4 cup chopped raw peanuts (or roasted)


1/4 cup peanut butter

2 tbsp brown rice vinegar

2 tbsp raw honey

2 tbsp olive oil

1 tbsp tamari

1 tsp sea salt

1 cayenne pepper, minced

  • Toss together all veggie ingredients
  • Whisk together peanut sauce ingredients until it reaches a thin consistency
  • Toss sauce with veggies and lay out evenly on top of tortillas
  • Fold up and serve or keep in fridge


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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. Reblogged this on cooking with groats and commented:
    Last night’s dinner, Thanks Lisa and Vegan Pact!

  2. Thanks so much for reading and reblogging! 🙂


  1. […] next cabbage dish?  Thai Veggie Peanut Wraps…  As you can plainly see, mine didn’t so much make it into wrap form.  Whitney has no […]

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