Thai Wraps Recipe

Name: Thai Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut butter; 1/2 cup + 3 tablespoons water, divided; 6 tablespoons Apple Chutney; 2 tablespoons reduced-sodium soy sauce; 1 small onion, chopped; 1 carrot, thinly sliced; 1 celery stalk, thinly sliced; 2 cups sliced mushrooms; 1/2 pound firm tofu, cut into 1/2-inch cubes (about 1 cup); 1 1/2 teaspoons curry powder; 1/2 red bell pepper, seeded and chopped; 1/2 cup chopped fresh cilantro (optional); 2 cups finely chopped fresh kale; 8 large flour tortillas; 2 cups cooked brown rice

Servings: persons

1 tablespoon peanut butter
1/2 cup + 3 tablespoons water, divided
6 tablespoons Apple Chutney
2 tablespoons reduced-sodium soy sauce
1 small onion, chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
2 cups sliced mushrooms
1/2 pound firm tofu, cut into 1/2-inch cubes (about 1 cup)
1 1/2 teaspoons curry powder
1/2 red bell pepper, seeded and chopped
1/2 cup chopped fresh cilantro (optional)
2 cups finely chopped fresh kale
8 large flour tortillas
2 cups cooked brown rice

1
Mix peanut butter with 3 tablespoons of water. Set aside.
2
Heat 1/2 cup water and soy sauce in a large non-stick skillet. Add onion, carrot, celery, and mushrooms. Cook 5 minutes, stirring occasionally.
3
Stir in tofu and cook over medium-high heat, stirring often, until vegetables are tender, about 5 minutes.
4
Stir in curry powder, red bell pepper, cilantro, if using, kale, and peanut butter mixture. Cover and cook until kale is tender, about 5 minutes.
5
Heat tortillas in a dry skillet until soft, then top with about 1/2 cup of the vegetable mixture, 1/4 cup of brown rice, and 2 teaspoons of Apple Chutney. Roll tortilla around filling. Repeat with remaining tortillas.

1173

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon peanut butter, 1/2 cup + 3 tablespoons water, divided, 6 tablespoons Apple Chutney, 2 tablespoons reduced-sodium soy sauce, and more.

Yes, Thai Wraps falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions