Spice up your lunchtime with a Sprouted Thai Veggie Wraps with Peanut Butter Sauce! Or skip the wrap and just dip, baby dip, everything in Thai Peanut Sauce like Baby G!
Where are my Thai fans? Peanut butter fans? Oh and my fellow mamas that just want to sit down and enjoy lunch.
I got you!
Looks like we’ll be starting off the school year a little later than usual and with distance learning for all or most of the week. My husband is also still home so I am going to try to be on top of the meal prep for lunch or make one lunch the whole family can enjoy that is quick and easy. The girls can make their own lunch but will have limited time so I want to have things prepped if possible.
While I love spending time in the kitchen since March it’s been a lot of time cooking and cleaning up and being pulled in many directions all day and not getting content created, much work done, or any me time. Late nights catching up on emails, blog posts, and social media has been draining me. I know I’m not the only one whose in the same boat with their world turned upside down. Many are trying to do their job and have their children home for distance learning, we are all trying to balance it all.
Oh and then there is what drains me more than anything, online grocery shopping! I miss my weekly strolls through the aisles and rarely get out anymore.
Prep all the veggies once, quickly whip up the sauce, and the whole family can do their thing for dinner or lunch.
Wrap it up, dip it (dip sweet potato fries, carrots, pepper strips, and avocado in the Thai Peanut Sauce. Or if you’re not a wrapper or a dipper maybe a salad is your thing? Just bulk up the cabbage and veggies, add optional mango and or peanuts, and drizzle or toss with Thai Peanut Butter Sauce.
There is no right or wrong way to enjoy this combo, just go with your flow and your cravings. We are all just doing our best and if that means pb&j every day for lunch well so be it, but if you get a chance switch things up and do peanut butter and veggies you won’t regret it!
| Prep Time | 20 minutes |
| Servings |
wrap
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- 1 sprouted wrap, or tortilla (used Angelic Bakehouse 7 Grain Sprouted Wrap)
- 1/3-1/2 c shredded cabbage
- 1/4 red pepper, thinly sliced
- 1/4- 1/3 c 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! (recipe below)
- 1/2 c smooth peanut butter (Peanut Butter & Co Smooth Operator)
- 3 TBSP liquid aminos or soy sauce, or sub 2 TBSP tamari
- 3-4 tsp sweet chili sauce, or more to taste (I do 3-4 tsp for the family and add more for an added kick!)
- juice of 1 lime
- 3-6 TBSP water to thin to desired consistency
- juice of 1 lime
- 3-4 tsp sweet chili sauce, or more to taste (I do 3-4for the family and add more for an added kick!)
- 3-6 TBSP water to thin to desired consistency
Ingredients
Sprouted Thai Veggie Wrap
Thai Peanut Sauce (Makes approx. 1 cup)
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- Mix all of the Thai Peanut Sauce ingredients together until smooth. Store in the refrigerator until ready to use if making ahead, it will thicken up a bit.
- 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.
- If making a salad add dressing just before enjoying. For dipping, just dip it!
- Enjoy!
Like it, PIN it for later!
Deborah Brooks
I am always looking for reasons to add more peanut butter to my life! This is a great easy lunch idea
Priya
Yummy! Love Thai food. Must give that a try!
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