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Craving something quick, filling, and loaded with bold flavor, this Thai Peanut Hummus Wrap is my go-to for busy lunches or energizing snacks. The creamy mix of hummus and Thai-style peanut sauce brings protein and rich taste to every bite, while fresh veggies keep things crisp and vibrant. Whether you are vegan or just want a fun new wrap for your lunch rotation, this recipe is delicious and nourishing any day of the week.
When I first whipped this up as a last-minute lunch, I was amazed at how quickly it became my most-requested easy meal. If you are new to vegan wraps, this one is the gateway that will make you forget all about deli sandwiches.
Ingredients
- Large tortilla: This is your flavor canvas Choose one that feels soft and fresh It holds everything together so pick a high-quality wrap
- Hummus: Provides creamy protein and fiber Choose thick hummus with tahini for best texture and flavor
- Thai peanut sauce: Delivers bold nutty tang Adjust spice or sweetness to preference Look for a version with real peanuts and a punch of ginger
- Shredded carrots: Bring crunch and subtle sweetness Choose pre-shredded for convenience or grate them yourself for the freshest taste
- Cucumber: Slices keep things crisp and juicy I look for firm cucumbers with tight skin for best flavor
- Baby spinach: Adds mild greens and a boost of nutrients Go for vibrant leaves with no wilting
Instructions
- Prepare the tortilla:
- If your tortilla feels a little stiff warm it in a dry skillet for thirty seconds per side until soft and flexible This helps prevent tearing
- Spread the hummus:
- Using the back of a spoon spread the hummus evenly from edge to edge on your tortilla This creates a moisture barrier and ensures every bite is creamy
- Add the peanut sauce:
- Drizzle or spoon the Thai peanut sauce right over the hummus Swirl it with your spoon so the flavors will combine in each bite
- Layer the veggies:
- Lay down a generous line of carrots and cucumber slices in the center of the tortilla Top with a handful of baby spinach I like to pack the greens in tightly so the wrap holds its shape
- Roll it up:
- Starting from one edge fold in the sides and roll the tortilla tightly into a cylinder Use firm but gentle pressure to keep all the fillings inside
- Slice and serve:
- With a sharp knife carefully trim the ends and cut the wrap in half on a slight angle This is when the layers look their most colorful and appealing
Baby spinach is my favorite ingredient here because it tucks in a hidden boost of iron and color without overpowering the wrap's flavor. Every time I share these with my family for picnics or lunches on the go everyone raves about how fresh and hearty they taste.
How to Store Your Wrap
After assembling keep the wrap tightly rolled in plastic wrap or foil and store in the fridge up to twenty four hours. If prepping ahead hold back on the peanut sauce until serving time to avoid sogginess. Perfect for meal prepping quick lunches.
Ingredient Swaps
Swap in romaine or arugula for the spinach if you need a flavor change. Gluten-free tortillas work well if needed. If you do not like cucumber try thin bell pepper strips instead. For nut allergies try a sunflower seed butter-based sauce.
Make It a Meal
Serve with chilled edamame or spicy baked chickpeas for a protein boost. Sliced mango on the side brings sweetness that plays up the Thai-inspired flavors. I love adding a squeeze of lime to brighten the whole meal.
Getting Creative with Flavor
Try sriracha or chili flakes if you need heat. Add slivers of red onion or chopped cilantro for color and zing. I sometimes toss in cubed tofu or tempeh when I need an extra kick of protein.
Seasonal Variations
In summer swap spinach for local lettuce and add snap peas In winter roasted sweet potato slices make it heartier Spring radishes or microgreens add a garden-fresh crunch
Success Stories
After one try my neighbor started making these wraps for her kids' school lunches and now they call her the wrap queen. I stash a few in my bag before hiking trips and they always stay fresh and satisfying no matter the weather.
Freezer Meal Conversion
I do not recommend freezing the assembled wrap since the veggies and hummus can get watery. Instead freeze pre-portioned hummus and use fresh tortillas and veggies for assembly.
If you are looking for a make-ahead lunch that is equal parts nutritious and flavorful, this Thai Peanut Hummus Wrap is sure to become a staple. Enjoy the freshness and feel free to experiment with your favorite veggies.
Common Questions About Recipes
- → Can I make this wrap gluten-free?
Yes, simply substitute the tortilla with your favorite gluten-free wrap to keep it gluten-free.
- → What can I use instead of Thai peanut sauce?
Tahini or almond butter mixed with a splash of soy sauce makes a great peanut-free alternative.
- → How can I add more protein?
Add sliced tofu or tempeh before rolling for an even greater protein boost.
- → What vegetables go well in this wrap?
Bell peppers, shredded cabbage, or sprouts can be added for extra crunch and nutrition.
- → How should I store the wrap for later?
Wrap tightly in plastic or foil and refrigerate. Enjoy within 24 hours for best texture.