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Thai Broccoli Wrap

I think it's deliciously cool how mixing a few savory ingredients with peanut butter can turn the usual PB&J spread into a delectable sauce for this fab vegan lunch recipe -- yummy peanut sauce, tenderly roasted broccoli, cilantro, and green onions all ne

I think it's deliciously cool how mixing a few savory ingredients with peanut butter can turn the usual PB&J spread into a delectable sauce for this fab vegan lunch recipe -- yummy peanut sauce, tenderly roasted broccoli, cilantro, and green onions all neatly tucked in a wrap.
I think it's deliciously cool how mixing a few savory ingredients with peanut butter can turn the usual PB&J spread into a delectable sauce for this fab vegan lunch recipe -- yummy peanut sauce, tenderly roasted broccoli, cilantro, and green onions all neatly tucked in a wrap.

Thai Broccoli Wrap

Serves 2

Ingredients:

  • 1 medium head broccoli, cut into florets

  • 1 red bell pepper, seeded, cut into strips

  • 1 tablespoon coconut oil, melted

  • Salt and freshly ground black pepper

  • 3 tablespoons peanut butter

  • 2 teaspoons soy sauce

  • 1 teaspoon dark sesame oil

  • 2 to 3 teaspoons chili sauce (to taste)

  • 2 vegan tortillas of your choice

  • Fresh cilantro leaves

  • 1 green onion, sliced (white and green parts)


Directions:

  1. Preheat oven to 400 degrees F. and spray a baking sheet with cooking spray.

  2. Toss broccoli and pepper strips with coconut oil. Spread vegetables on the prepared baking sheet.

  3. Roast for 15 minutes, turning occasionally, until broccoli is tender.

  4. Meanwhile, in a mini food processor, combine peanut butter, soy sauce, sesame oil, and chili sauce. Blend until smooth.

  5. Spread peanut sauce onto tortillas and top with broccoli-pepper mixture. Scatter with cilantro and green onion. Roll tortilla around veggies, tucking in one of the ends. Serve immediately.


More tasty vegan lunch recipes!
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