Spicy Peanut, Carrot, and Snap Pea Wraps

Photo: Thomas J. Story; Styling: Randy Mon

Store-bought or home-made, wraps work well as road food: Unlike sandwiches, they don't leak their fillings out the sides.

Yield: Serves 2
Recipe from Sunset

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 396
  • Calories from fat: 45%
  • Protein: 14g
  • Fat: 20g
  • Saturated fat: 2g
  • Carbohydrate: 39g
  • Fiber: 6.8g
  • Sodium: 547mg
  • Cholesterol: 0.8mg


  • 1/4 cup natural crunchy peanut butter
  • 1 teaspoon Asian chili paste
  • 1 tablespoon reduced-sodium soy sauce
  • 2 whole-wheat tortillas (9 in.)
  • 1 cup coarsely shredded carrots
  • 1 cup snap peas sliced diagonally


  1. 1. In a small bowl, whisk peanut butter, chili paste, soy sauce, and 2 tbsp. water to blend. Evenly divide mixture between tortillas and spread in a rectangle down the middle of each, leaving a small border. Evenly top rectangles with carrots and snap peas, then roll-up burrito-style.
  2. Make ahead: Up to 4 hours, wrapped in plastic or foil.
  3. Note: Nutritional analysis is per wrap.
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