Vegan Thai peanut wraps

For the Thai Peanut Wraps

4 cups cabbage, shredded (see note)

1½ cups carrots, shredded (~5 large carrots)

1 red bell pepper, thinly sliced

1 cup edamame, cooked and shelled

½ cup fresh cilantro, chopped

½ cup green onions, chopped

½ cup honey-roasted peanuts

1 cup wonton strips

5 Gluten free wraps or you can use collard if you like

For the Peanut Sauce

2 Tbsp rice vinegar

1 Tbsp soy sauce

1 Tbsp lime juice

1 Tbsp honey

1 tsp garlic, minced

¼ cup peanut butter

½ tsp salt

½ tsp crushed red pepper flakes

For the Peanut Sauce

Using a small mixing bowl, add rice vinegar, soy sauce, lime juice, honey and garlic. Whisk until well combined.

Add the peanut butter, salt and red pepper flakes. Whisk until smooth.

For the Thai Peanut Wraps

Using a large bowl, combine all of the ingredients except for the wraps; mix until well combined.

Divide the mixture evenly between the wraps.

Drizzle Peanut Sauce on top and then roll up flatbreads; cut in half before serving.

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