Photo: Thomas J. Story; Styling: Randy Mon
YieldsServes 2Prep Time15 mins
Store-bought or home-made, wraps work well as road food: Unlike sandwiches, they don't leak their fillings out the sides.

How to Make It

Step 1
1

In a small bowl, whisk peanut butter, chili paste, soy sauce, and 2 tbsp. water to blend. Evenly divide mixture between tortillas and spread in a rectangle down the middle of each, leaving a small border. Evenly top rectangles with carrots and snap peas, then roll-up burrito-style.

Step 2
2

Make ahead: Up to 4 hours, wrapped in plastic or foil.

Step 3
3

Note: Nutritional analysis is per wrap.

Ingredients

 1/4 cup natural crunchy peanut butter
 1 teaspoon Asian chili paste
 1 tablespoon reduced-sodium soy sauce
 2 whole-wheat tortillas (9 in.)
 1 cup coarsely shredded carrots
 1 cup snap peas sliced diagonally

Directions

Step 1
1

In a small bowl, whisk peanut butter, chili paste, soy sauce, and 2 tbsp. water to blend. Evenly divide mixture between tortillas and spread in a rectangle down the middle of each, leaving a small border. Evenly top rectangles with carrots and snap peas, then roll-up burrito-style.

Step 2
2

Make ahead: Up to 4 hours, wrapped in plastic or foil.

Step 3
3

Note: Nutritional analysis is per wrap.

Spicy Peanut, Carrot, and Snap Pea Wraps