These yummy hand-made wraps are a great lunch or dinner, plus they are dairy-free and completely vegan.


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Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serving Size: 6




  • 1/4 Cup Peanut Butter
  • 2 Tablespoons Water
  • 2 Tablespoons Lime Juice
  • 1 Tablespoon Sweet Chili Sauce
  • 2 Teaspoons Soy Sauce
  • 1 Teaspoon Sriracha Sauce
  • 1 Teaspoon Dark Brown Sugar
  • 12 oz Silken Tofu, drained and diced
  • 1/2 Cup Peanuts, chopped
  • 1 Teaspoon Sesame Oil
  • 2 Teaspoons Garlic, minced
  • 2 Teaspoons Ginger, grated
  • 1/2 Red Bell Pepper, seated and cut into matchsticks
  • 1/2 Carrot, peeled and cut into matchsticks
  • 3/4 Cup Green Cabbage, shredded
  • 1 Teaspoon Soy Sauce
  • 1/4 Cup Green Onions, sliced
  • 1/4 Cup Cilantro, chopped
  • 4 Basil Leaves, chopped
  • 10 Mint Leaves, chopped
  • 6-12 whole leaves Bibb Lettuce


  1. In a medium bowl whisk together the peanut butter, water, lime juice, sweet chili sauce, 2 teaspoons soy sauce, sriracha and brown sugar, then add the tofu and half the peanuts. Toss to combine. Set aside.
  2. In a non-stick pan over medium heat, heat the sesame oil, add the garlic and ginger, and cook for 2 minutes. Add the pepper and carrot, cook for 2 minutes, and then add the cabbage and remaining soy sauce and cover tightly. Cook for 2 minutes more. Remove from heat and set aside.
  3. In a small bowl toss together the green onion, cilantro, basil and mint.
  4. Lay out the lettuce leaves and divide tofu mixture evenly, then top with vegetables and herbs. Garnish with remaining peanuts.
  5. Serve and enjoy.