Easy Nut-Free Asian Crunch Wrap
This Easy Nut-Free Asian Crunch Wrap is a fresh, satisfying meal made with crisp, colorful vegetables and a creamy sunflower seed butter sauce. It's crunchy, flavorful, and wrapped in a soft flour tortilla for a healthy lunch or dinner—Vegan, dairy-free, refined-sugar-free, nut-free, made only with plant-based ingredients, and perfect for the whole family.
Equipment
Ingredients
For the Filling
- 1 small head Napa cabbage thinly sliced
- 1 12-ounce bag broccoli slaw
- 1 bell pepper thinly sliced
- 1 cup shelled edamame
- 2 green onions sliced
- ½ cup fresh cilantro chopped
- ⅓ cup sunflower seeds
For the SunButter Sauce
- ½ cup SunButter No Sugar Added Sunflower Seed Butter
- 2 tablespoons toasted sesame oil
- ¼ cup low-sodium soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons water as needed to thin
For Serving
- 6 burrito-size tortillas
Instructions
- In a large bowl, combine the Napa cabbage, broccoli slaw, bell pepper, edamame, green onions, cilantro, and sunflower seeds.
- In a small bowl, whisk together the SunButter, sesame oil, soy sauce, and maple syrup until smooth. Add water, 1 tablespoon at a time, until the sauce reaches a creamy, pourable consistency.
- Pour the sauce over the vegetable mixture and toss until everything is evenly coated.
- Warm the tortillas for 10–15 seconds in the microwave or in a dry skillet to make them easier to roll.
- Divide the Asian crunch filling evenly among the tortillas, placing it in the center of each wrap.
- Fold in the sides of each tortilla, then roll tightly into a wrap.
- Serve immediately, or slice in half and enjoy.
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