Spicy Peanut, Carrot, and Snap Pea Wraps

3 Reviews
ADD YOUR REVIEW
Photo: Thomas J. Story; Styling: Randy Mon
Prep Time
15 Mins
Yield
Serves 2
May 2010
RECIPE BY Sunset

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

Ingredients

  • 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

Nutritional Information

  • Calories 396
  • Caloriesfromfat 45%
  • Protein 14g
  • Fat 20g
  • Satfat 2g
  • Carbohydrate 39g
  • Fiber 6.8g
  • Sodium 547mg
  • Cholesterol 0.8mg

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.

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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!