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Spicy Thai Flaxseed Wraps

Spicy Thai Flaxseed Wraps

5 from 3 reviews

Flavorful and garlicky wraps made from ground flaxseeds and filled with marinated tofu, avocado, grated carrots, spinach, and red bell peppers. Drizzled with a sweet and spicy peanut butter coconut sauce!

Ingredients

Scale

Flaxseed Wraps

  • 1 and 1/2 cup (170g) ground golden flaxseeds
  • 3/4 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1 cup (235ml) water

Marinated Tofu

  • 3.5 ounces firm tofu (or tempeh)
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) oil
  • 1/4 tsp ground chili

Spicy Peanut Coconut Sauce

  • 1/3 cup (85g) peanut butter
  • 3 tbsp (45ml) maple syrup
  • 3 tbsp (45ml) coconut yogurt (or coconut milk)
  • 3 tbsp (45ml) lime juice
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) sriracha (or more to taste)

Filling

  • 56 large spinach leaves
  • 3 carrots, grated
  • 1 avocado, sliced
  • 1 red bell pepper, sliced
  • 1/2 cup (50g) shredded red cabbage
  • a handful of cilantro

Instructions

Flaxseed Wraps

  1. In a large mixing bowl, combine the ground flaxseeds, garlic, ginger, coriander, and salt. Set aside.
  2. Heat the water in a saucepan over medium heat. As soon as it’s boiling, remove from heat and add the ground flaxseeds to the saucepan. Using a wooden spoon, stir until it forms a ball. This step will take about 30 seconds. Let the dough cool for 2-3 minutes in the saucepan.
  3. Divide the dough into 6 balls. If you want larger wraps, just make 4 balls. Place one ball on a silpat or parchment paper. Top with another sheet of parchment paper and roll out the dough into a 1/16-inch (2mm) thick round. Use a knife to cut the edges and make a perfect round.
  4. Heat a non-stick skillet over medium-high heat. Once hot, cook the flaxseed wrap for about 1 minute on each side. Repeat with the other wraps. Once all the wraps are cooked, stack them on a plate.

Marinated Tofu

  1. Preheat oven to 400°F (200°C).
  2. Cut the tofu into long strips (fries shape) and place them in a baking dish. In a small bowl, combine the soy sauce, maple syrup, oil, and ground chili. Pour the sauce over the tofu strips and flip each tofu strip to make sure it’s well coated with the sauce.
  3. Bake for 25 minutes. Remove from the oven and let cool 10 minutes. In the meantime, prepare the peanut coconut sauce and chop the vegetables.

Spicy Peanut Coconut Sauce

  1. Combine all the ingredients together in a bowl. Taste and adjust seasonings if needed, adding more sriracha for spiciness, maple syrup for sweetness, or coconut yogurt if the sauce is too thick.

Filling

  1. Start by preparing the vegetables: finely grate the carrots and cut the avocado, red bell pepper, and red cabbage into thin slices.
  2. Place one or two leaves of spinach on top of a wrap. Add about 1/4 cup grated carrots, 3 slices of avocado, one strip of tofu, a few strips of red bell pepper and red cabbage. Top with fresh cilantro and drizzle with about 3 tablespoons of the peanut coconut sauce. Fold the two opposite sides of the wrap over the filling and tie with a string. Repeat with the other wraps.
  3. These wraps can be eaten cold or at room temperature. They will keep for up to 3 days in the refrigerator.

Notes

I can’t credit anyone for the flaxseed wrap recipe as I have no idea who came up with it first.

Nutrition