Warning: They may ruin you for all other wraps.
First, prep your produce, cook your rice, and mix up the sauce, which features crunchy peanut butter, maple syrup, and sriracha for the perfect sweet, spicy, nutty combo. Then, assemble the wraps with the chopped ingredients, fresh herbs, and a generous drizzle of the peanut sauce. Using cabbage as the wrap instead of lettuce gives these a little extra bite; napa, savoy, or red cabbage would all work. If you're turned off by the taste of raw cabbage, iceberg lettuce would work in its place (or try any of these creative veggie "buns").
Still not convinced to give this wrap a go? They're vegan and gluten-free, and they come together in about 25 minutes. Plus, snacking on these will boost your vitamin C intake thanks to the red peppers, jicama, and oranges. (BTW, if you haven't experimented with jicama fries yet, you're missing out.)
If this recipe wasn't already #mealprepgoals, feel free to throw in any extra vegetables hanging out in your fridge (we love carrots, broccoli stalks, or shredded brussels sprouts). Just prepare all the ingredients on Sunday and store them in the fridge to assemble fresh wraps throughout the week. (Want more healthy Thai? Check out these 20 Thai-inspired recipes.)