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Leafy Wraps with Spicy Peanut Sauce

Leafy Wraps with Spicy Peanut Sauce


A healthy alternative to a sandwich – make these wraps using kale, spinach or Swiss chard. Served with a spicy peanut sauce, they are light and fresh.

  • Serves: 12 |
    12 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 5 mins
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Thai Peanut Sauce

½ C (125 ml) smooth peanut butter

¼ C (60 ml) water

½ C (100 g) sugar

2 Tbsp (30 ml) Soy sauce

2 tsp (10 ml) rice wine vinegar

2 tsp (10 ml) lime juice

1 tsp (5 ml) dried chilli flakes


6 large spinach leaves (or use kale or Swiss chard)

12 dried seaweed (nori) sheets

½ a carton (approx. 150 g) firm tofu, cut into 12 strips

12 mini carrots

1 punnet mange tout

½ punnet mung bean sprouts

bowl of iced water

Thai Peanut Sauce

Combine all the ingredients in a small saucepan and stir over a medium heat until to comes to the boil. Remove from the heat and set aside.


Place a large saucepan over a medium heat, fill with approximately 2 cm of water and bring to the boil. Quickly blanch each of the spinach leaves for about 15 – 20 seconds until softened and bright green. Place in an ice bath to cool. Cut out the spine so that you are left with 2 long lengths from each leaf. 

Lay out the spinach leaves. Brush one side of a seaweed (nori) sheet with water, then fold it length ways. Add a strip of tofu and a mini carrot. Roll up into a square. Place the square onto a spinach leaf. Add 3 mange touts and a few sprouts. Top with a good dollop of the spicy peanut sauce. Roll up tightly and serve.