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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
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
- 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!
Nutrition Facts
Calories
366Fat (grams)
15 gSat. Fat (grams)
3 gCarbs (grams)
47 gFiber (grams)
4 gNet carbs
42 gSugar (grams)
6 gProtein (grams)
14 gSodium (milligrams)
606 mgCholesterol (grams)
5 mgNutritional 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
Step-by-Step Photos:
