Ingredients:
For the wrap:
6 large tortillas
1 cup cooked potato, sliced
1 cup cooked carrots, sliced
1 cup cooked green beans, trimmed
1 cup cooked tofu, diced
1/2 cup hard·boiled eggs, sliced
1/4 cup red onion, thinly sliced
1/4 cup bean sprouts
1/4 cup fresh cilantro, chopped
For the peanut sauce:
1/2 cup peanut butter
1/4 cup soy sauce
1/4 cup water
1 tablespoon brown sugar
1 tablespoon lime juice
1 teaspoon Sriracha (optional)
Instructions:
To make the peanut sauce:
1. In a small bowl, whisk together the peanut butter, soy sauce, water, brown sugar, lime juice, and Sriracha (if using).
2. Set aside.
To assemble the wraps:
1. Spread about 1/4 cup of the peanut sauce down the center of each tortilla.
2. Top with the potato, carrots, green beans, tofu, eggs, red onion, bean sprouts, and cilantro.
3. Fold up the tortillas from the bottom, then wrap them tightly.
4. Cut in half and enjoy!
Tips:
For a crispy wrap, pan·fry the tortillas before assembling.
Add other vegetables to your wrap, such as cucumber, tomatoes, or lettuce.
Serve the wraps with additional peanut sauce for dipping.
You can also make a vegan version of this wrap by substituting tofu with tempeh or seitan.
