Spicy Thai Flaxseed Wraps

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

• 1 and 1/2 cup ground golden flaxseeds ()
• 3/4 tsp garlic powder
• 1/2 tsp ground ginger
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1 cup water
• 3.5 ounces firm tofu (or tempeh)
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp oil
• 1/4 tsp ground chili
• 1/3 cup peanut butter
• 3 tbsp maple syrup
• 3 tbsp coconut yogurt ((or coconut milk))
• 3 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp sriracha ((or more to taste))
• 5-6 large spinach leaves
• 3 carrots (grated)
• 1 avocado (sliced)
• 1 red bell pepper (sliced)
• 1/2 cup shredded red cabbage
• a handful of cilantro

👨‍🍳 Instructions

1. 1--- Flaxseed Wraps ---
2. 2In a large mixing bowl, combine the ground flaxseeds, garlic, ginger, coriander, and salt. Set aside.
3. 3Heat 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.
4. 4Divide 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.
5. 5Heat 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.
6. 6--- Marinated Tofu ---
7. 7Preheat oven to 400°F (200°C).
8. 8Cut 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.
9. 9Bake for 25 minutes. Remove from the oven and let cool 10 minutes. In the meantime, prepare the peanut coconut sauce and chop the vegetables.
10. 10--- Spicy Peanut Coconut Sauce ---
11. 11Combine 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.
12. 12--- Filling ---
13. 13Start by preparing the vegetables: finely grate the carrots and cut the avocado, red bell pepper, and red cabbage into thin slices.
14. 14Place 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.
15. 15These wraps can be eaten cold or at room temperature. They will keep for up to 3 days in the refrigerator.