Spring roll tortilla wrap with spicy peanut sauce

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.

In this post:

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!)

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.

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.

These tofu wraps are a full meal on their own. So they don’t really require a side dish.

📖 Recipe

Spring roll tortilla wraps with spicy peanut sauce

Author: Cadry Nelson

5 from 5 votes

These delicious tofu wraps have the flavors of spring rolls but with the easy portability of wraps. Prepare the sauce separately and dip your wrap into spicy peanut sauce with every bite.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 people

Course: Entree

Cuisine: Asian, Vegan

Keyword: handhelds, vegetable wrap

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

I prefer using vacuum packed tofu, because it doesn’t have to be pressed before using it. (All of the liquid has already been removed.) However, if you don’t have access to vacuum packed tofu, drain and press water-packaged tofu before using in this recipe. (Here’s a primer on how to press tofu.)

If you’re using water-packed tofu, you’ll need a 14 ounce package. The difference in weight is because of the water.

If you’re short on time, use prepared baked tofu instead of baking your own. I especially like the teriyaki flavored baked tofu from Trader Joe’s.

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Nutrition

Calories: 315kcal | Carbohydrates: 26g | Protein: 15g | Fat: 17g | Saturated Fat: 3g | Sodium: 604mg | Potassium: 527mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5545IU | Vitamin C: 25.9mg | Calcium: 90mg | Iron: 3.1mg

Content, photos, and recipe updated May 2020. Originally posted October 2015.