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Bright, crunchy, and ridiculously satisfying — this Veggie Wrap with Peanut Sauce is my go-to when I want lunch that feels indulgent but doesn’t leave me sluggish. Think crisp raw veggies, tender marinated mushrooms (or tofu), fresh herbs, and a creamy, tangy peanut sauce wrapped up in a whole-grain tortilla or rice paper. It’s fresh, protein-packed, and perfect for meal prep. Best part: the peanut sauce doubles as a dip for snack carrots, because nobody should deny themselves that level of deliciousness.

Why you’ll love it

Fresh and crunchy textures with a creamy, savory sauce.
Flexible — easily vegan, gluten-free, or low-carb.
Quick to assemble, great for lunches, picnics, or a light dinner.
Balances fiber, healthy fats, and plant protein for a filling meal without heaviness.

Variations & swaps

Spicy Crunch: add pickled jalapeños or a drizzle of sriracha to the sauce.
Low-carb: swap tortillas for large lettuce leaves (butter or romaine hearts work best).
Warm version: grill the assembled wrap for a minute per side for a warm, toasty finish.
Protein boost: add chickpeas, shredded rotisserie chicken, or tempeh.
Nut-free: use sunflower seed butter and increase sesame oil for depth.

Meal prep & storage

Store components separately: veggies stored airtight stay crunchy for 3–4 days; peanut sauce up to 5 days in the fridge.
Assemble wraps the morning you plan to eat them for best texture. If prepping ahead, keep avocado and saucy ingredients separate to avoid sogginess; add right before eating.

Veggie Wrap with Peanut Sauce

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinTotal time: 10 Min

Bright, crunchy, and ridiculously satisfying — this Veggie Wrap with Peanut Sauce is my go-to when I want lunch that feels indulgent but doesn’t leave me sluggish.

Ingredients

12 Rice Paper Sheets
4 Romaine Lettuce Leaves
1 Medium Zucchini, Sliced Thin
1 Medium Carrot, Sliced Thin
1 Red Bell Pepper, Sliced Thin
4 Oz. Tofu (Of Choice)
1 Tbsp. Chopped Cilantro

Peanut Sauce

1/3 C. Creamy Peanut Butter
2 Tbsp. Coconut Aminos
2 Tbsp. Rice Vinegar
1 Lime, Juiced
1 Tsp. Sesame Oil
1 Tsp. Chili Crisp
Salt & Pepper to Taste

Instructions

Take three rice paper sheets at a time, dip them in water for a few seconds and lay them out in a layered line.
Top the rice paper sheets with 1 Romaine Lettuce Leaf, 1/4 of the Medium Zucchini, 1/4 of the Medium Carrot, 1/4 of the Red Bell Pepper, 1 Oz. Tofu, and 1 Tbsp. Chopped Cilantro.
Carefully roll the veggies and tofu up in the sticky rice paper sheets like a burrito and seal it all closed.
Rinse and repeat for the remaining 9 rice paper sheets (three at a time of course.)
Set the wraps in the fridge to chill.
In a small container, mix together the 1/3 C. Creamy Peanut Butter, 2 Tbsp. Coconut Aminos, 2 Tbsp. Rice Vinegar, 1 Lime Juice, 1 Tsp. Sesame Oil, 1 Tsp. Chili Crisp, and Salt & Pepper to Taste. Add water if needed to reach a desired consistency for dipping and dunking.
Divide the peanut sauce among 4 small containers and serve each with one of the rice paper wraps to enjoy right away!

Notes

For my tofu I used some leftover firm tofu that had been fried in the air fryer!

Recommended Products

Soeos Rice Paper, White Rice Paper Wrappers

SKIPPY Creamy Peanut Butter

Coconut Secret Coconut Aminos

Nutrition Facts

Calories

366

Fat (grams)

15 g

Sat. Fat (grams)

3 g

Carbs (grams)

47 g

Fiber (grams)

4 g

Net carbs

42 g

Sugar (grams)

6 g

Protein (grams)

14 g

Sodium (milligrams)

606 mg

Cholesterol (grams)

5 mg

Nutritional Claims: Vegetarian • Dairy Free • Wheat Free • Egg Free • Milk Free • Tree Nut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher • B Healthy • Benessere • Dairy Free Aged