Sprouted Thai Veggie Wraps with Peanut Sauce

Spice up your lunchtime with a Sprouted Veggie Wrap, or skip the wrap and just dip everything in Thai Peanut Sauce! A wrap for mama and Baby G, and his sisters, are dippers and like to dip sweet potato fries, carrots, pepper strips, and avocado in it. Not a dip fan but in a salad mood bulk up the cabbage and veggies, add optional mango, skip the wrap, and drizzle or toss with Thai Peanut Butter Sauce.

Yield: 1 cup Sauce/Dip, 1 Wrap
Prep time: 15 minutes  
Cook Time: 0 minutes
Total time: 15 minutes

Ingredients

Thai Peanut Dip/Sauce

1/2 cup Peanut Butter & Co Smooth Operator
3 tbsp liquid aminos or soy sauce, or sub 2 TBSP tamari
Juice of 1 lime
3-4 tsp sweet chili sauce, or more to taste if you like spice 
3-6 tbsp water to thin to desired consistency

Sprouted Veggie Wrap
1 sprouted wrap, or tortilla
1/3-1/2 cup shredded cabbage
1/4 red pepper, thinly sliced
 1/4- 1/3 cup shredded carrots
1/2 sweet potato peeled and, cut into fries, and air fried, can also sub mashed sweet potato
1/2 small avocado, sliced
1-2 sprigs fresh cilantro
2-3 tbsp Thai Peanut Sauce, or MORE!

Directions

Thai Peanut Dip/Sauce

1. Mix together all ingredients, except water, in a small bowl
2. Add in water tablespoon by tablespoon until you reach desired consistency

Sprouted Veggie Wrap

1. Place open wrap on prep surface
2. Arrange cut veggies 
3. Roll up
4. Cut in half to serve

Cook Notes

Dip it, or wrap it up! If enjoying the wrap right away you can add the sauce into the wrap, if enjoying later add the sauce when you are ready to enjoy it or just dip or pour it on. 

Partner Tip

We recommend using Angelic Bakehouse 7 Grain Sprouted Wrap. Recipe created for Peanut Butter & Co. by Sarah at A Whisk and Two Wands.