Edamame Peanut Crunch Wrap

Ingredients by component

Wholemeal tortillas

• 140 g dairy-free wholemeal tortillas

Edamame

• 300 g frozen shelled edamame
• 10 ml soy sauce

Cucumber and pepper crunch

• 200 g cucumber
• 150 g red bell pepper
• 100 g carrots

Peanut dressing

• 40 g smooth peanut butter
• 20 ml soy sauce
• 20 ml lime juice
• 40 ml warm water

Preparation and assembly

1. Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.
2. Wholemeal tortillas: Warm the two tortillas in a dry pan for 15 seconds per side just to make them pliable. Cool completely before filling.
3. Edamame: Boil edamame for 5–6 minutes or according to the packet. Drain and cool.
4. Edamame: Toss with soy sauce and refrigerate once cooled.
5. Cucumber and pepper crunch: Halve cucumber, scoop out watery seeds and dice. Slice pepper into strips and carrot into thin sticks.
6. Cucumber and pepper crunch: Dry vegetables and pack separately from dressing to keep crisp.
7. Peanut dressing: Mix peanut butter with soy sauce and lime. Whisk in warm water a tablespoon at a time.
8. Peanut dressing: Once smooth, cool and pack separately. Stir before eating.
9. Fill bread with cold ingredients shortly before leaving. Drain wet vegetables and pack liquid dressing separately. Roll wraps tightly with the sides tucked in and wrap in paper; fill pita pockets without overpacking.

Tip

Prepare for the next working day. Refrigerate at 4°C or below, carry in an insulated bag with two cold packs and refrigerate on arrival. Add dressing just before eating.

Packed lunch food safety guidance