Photo: Thomas J. Story; Styling: Randy Mon
Prep Time
15 Mins
Yield
Serves 2

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

How to Make It

Step 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.

Step 2

Make ahead: Up to 4 hours, wrapped in plastic or foil.

Step 3

Note: Nutritional analysis is per wrap.

Ratings & Reviews

wolfbane20's Review

wolfbane20
September 15, 2012
Used rice paper rounds instead, made it more Asian.

kamrhein's Review

ForkintheRoad
June 22, 2010
Fantastic! Most of the time I don't even bother making the wrap, I just dip the veggies in the sauce. My 2 and 4 year old are big fans too.

ForkintheRoad's Review

kamrhein
May 24, 2010
These are delicious! Trying to eat as much raw food as I can for digestive issues, and there's no sacrifice in that with these wraps! I added pea shoots and learned you have to discard the fibrous stems first .. live and learn! Refreshing, spicy, pea-nutty!