With this tortilla wrap, you get the vibrant flavors of a fresh spring roll or summer roll. But it comes with the portability of a sturdy whole wheat tortilla.
Perfect for lunch on the go!
It’s stuffed with crunchy vegetables and baked lime tofu. Drizzle spicy peanut sauce inside. Or serve it alongside for dipping.
When the weather gets warmer, I crave lots of juicy, raw vegetables.
It must be the rising temperatures that makes me hunger for something that’s both hydrating and filling all at once.
And while salads are the obvious way to satisfy this, sometimes I’d prefer a dish that’s a little more portable and festive.
Enter tortilla wraps.
You can pack lots of good-for-you stuff into one very convenient package.
Then pop it into a packed lunch or picnic basket.
Or simply bring it outside to the patio with a tall glass of rooibos iced tea.
Today’s recipe was inspired by the Thai peanut wrap at Nodo, a casual eatery in Iowa City.
It’s a favorite of mine in the summer, because it’s full of so many cool, crisp vegetables.
You get lots of nutrient-dense produce in one handheld container.
Plus, the addition of peanut sauce bumps up the flavor and fun.
For this recipe, I fill the tortilla wraps with satiating lime tofu.
This baked tofu is similar to my lemon rosemary tofu, a longtime favorite. Except it’s made with lime juice, of course.
The wrap is finished with lettuce, carrots, bell peppers, and cucumbers.
It’s dotted with cilantro, and chopped peanuts for crunch.
Drizzle peanut sauce inside of the wrap. Or keep the sauce on the side and dunk your wrap into it.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Start with the tofu.
You can use either vacuum-packed tofu or water-packed tofu. Just keep in mind that you’ll need to press water-packed tofu first before using it in this recipe.
(Here’s a primer on how to press tofu.)
Cut the tofu into planks.
Drizzle oil and tamari onto a baking dish. Toss the tofu planks in it.
Then put them evenly across the baking sheet.
Bake at 400 degrees for 20 minutes.
Flip the planks.
Add lime juice.
Bake 15 minutes more.
The tofu can be used hot or cold. Note that the tofu will get even firmer in texture as it cools in the refrigerator.
Warm tortillas in the microwave or a skillet to make them more pliable.
Fill each tortilla with:
- Lettuce
- Carrot
- Cucumber
- Bell pepper
- Cilantro
- Peanuts
- Tofu planks (Hot or cold!)
Drizzle peanut sauce inside each wrap, or serve it as a dipping sauce on the side.
To make the peanut sauce, combine:
- Peanut butter
- Tamari
- Brown rice vinegar
- Sriracha or hot sauce
- Water
- Minced garlic
- Ginger powder
Peanut butter brands vary in their thickness.
So if your sauce is too thick, add a splash of water.
If it’s too thin, add another spoonful of peanut butter.
Note that the peanut sauce will thicken in the refrigerator over time.
(If you have any leftover sauce, use it on tofu satay!)
What kind of peanut butter should I use?
I recommend using natural peanut butter that only has two ingredients – peanuts and salt.
Some brands add sugar or oil, which are unnecessary.
Crunchy or creamy peanut butter will work for this recipe.
It just depends on if you like a totally smooth sauce or a bit of crunch.
Make it your own
You can make this tortilla wrap your own by varying the ingredients.
Use pre-baked tofu
Instead of making the lime tofu planks from scratch, use store-bought baked tofu to save time.
Teriyaki tofu from Trader Joe’s works well for this dish.
Change up the fillings
Use fresh mint, radishes, sprouts, avocado, scallions, and/or romaine.
Vary the wrap
Instead of a tortilla, use moistened rice paper, like typical summer rolls.
Or use a large collard leaf for a raw option.
What to serve with wraps
These tofu wraps are a full meal on their own. So they don’t really require a side dish.
However, they are great with any of the following:
📖 Recipe
Spring roll tortilla wraps with spicy peanut sauce
Ingredients
Lime baked tofu
- 1 ½ teaspoons extra virgin olive oil or canola oil
- 1 ½ teaspoons tamari
- 10 ounces super firm vacuum-packed tofu cut into long planks that are roughly 3 inches long, ½ inch wide, and ½ inch thick
- 1 ½ Tablespoons lime juice freshly squeezed
Spring roll wraps
- 4 whole wheat tortillas
- 4 large leaves of green leaf lettuce or romaine
- 1 carrot cut into thin sticks
- ½ cucumber cut into thin sticks
- ½ red bell pepper cut into thin strips
- ¼ cup fresh cilantro leaves lightly chopped
- ¼ cup peanuts roughly chopped
Spicy peanut sauce
- ¼ cup peanut butter crunchy or creamy
- 1 teaspoon tamari
- 1 teaspoon rice vinegar
- 2 teaspoons sriracha or hot sauce
- ¼ cup water
- 1 small garlic clove minced or grated
- ½ teaspoon ginger powder
Instructions
To make lime baked tofu
- Preheat oven to 400 degrees. In an 8 x 8 inch glass baking dish, drizzle the extra virgin olive oil and tamari. Tilt the baking dish from side to side to evenly distribute the liquid. Toss the tofu planks in the liquid and spread them evenly across the baking dish.
- Bake the tofu planks for 20 minutes. Remove from oven, turn the planks over, and sprinkle them with the lime juice. Return the planks to the oven and bake for 15 minutes longer.
- The tofu can be used hot or cold in the wraps. Either use them immediately in the wraps or put them in a covered container in the refrigerator. The refrigerated tofu will develop an even firmer texture as it cools.
To make spring roll wraps
- For easy wrapping, quickly warm the tortillas one by one in a dry skillet at a medium heat. Or microwave all of them together on a plate for about 30 seconds. This makes the tortillas more pliable and easier to roll.
- Place one large green leaf lettuce or romaine leaf on each tortilla. On top of the leaves, add a small handful each of carrot sticks, cucumber sticks, red bell pepper strips, cilantro, peanuts, and tofu planks. Roll the wraps like a burrito and serve with spicy peanut sauce.
To make spicy peanut sauce
- In a small bowl, use a fork to combine peanut butter, tamari, rice vinegar, sriracha, and water until it is fully combined and has the texture of a creamy sauce. Thickness of peanut butter varies. So if your sauce is too thick and pasty, add another teaspoon of water. If it's too thin, add another teaspoon of peanut butter. Add the garlic and ginger powder and fully combine. If desired, serve in small sauce dishes, so that every person has a personalized dipping sauce for her/his wrap.
- Keep any extra sauce in a covered container in the refrigerator. It will thicken as it cools. Add a teaspoon of water to thin it out, if needed, after refrigeration.
Notes
Nutrition
Content, photos, and recipe updated May 2020. Originally posted October 2015.
Kathy
So, so good! I made it with low carb tortilla wraps (I do love rice paper, but it’s hard to work with). We’ve had these about 3 times in the past few days, changing up the veggies depending on what’s ripe & available. I used mint, cilantro, bagged romaine & avocado slices in addition to the veggies listed in the recipe. It takes a while to chop these up but it’s so worth it to have all those good crunchy veggies at the ready. Next time I will cut my tofu planks even thinner so my wrap isn’t so bulky. I also doubled the peanut sauce so it would last through several meals. I did warm up my peanut sauce so that it would have the consistency I like. But beware: take it off of the warm burner as soon as it’s blended or it will start to thicken. I added a little lime juice to my sauce. This recipe will be in the regular rotation, especially on the summer!
Cadry
I’m so glad you enjoyed it, Kathy! Thanks for sharing your variations. They all sound delicious!
David
I love these wraps! The peanut sauce and cilantro are super tasty.
Cadry
So glad to hear it!
Don Gallagher
We love this recipe, but especially the Spicy Peanut Sauce, which we often use alone on raw veggies.
Also, we wrap our in Rice Wraps instead of tortillas. It let’s us enjoy more of the veggies and sauce, and less tortilla.
Cadry
Good thinking, Don. Peanut sauce makes everything better. I’m so glad to hear that you like this one. I need to make it again sometime soon!
Becky Striepe
What a great idea!
Cadry
Thanks, Becky! I seem to go to through a rice paper roll phase every summer, but for the rest of the year, the portability of a tortilla wrap sure is convenient!
Tracey
I can’t seem to find a firm vacuum packed tofu 🙁
Cadry
Bummer! You can still make the wraps, you’ll just have to press your tofu ahead of time. You could also ask your natural food store to start carrying it. My favorite brand is Wildwood. If you have a Trader Joe’s in your area, they also have their own TJ’s version there.