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Tortilla wrap on plate, filled with tofu and vegetables.
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5 from 3 votes

Spring roll tortilla wraps with spicy peanut sauce

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Entree
Cuisine: Asian, Vegan
Keyword: handhelds, vegetable wrap
Servings: 4 people
Calories: 315kcal
Author: Cadry Nelson


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


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.


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.


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