When I reheat the pita bread for my homemade vegan wraps and bake the fragrant sweet potatoes and the hearty shaved tofu with aromatic lemongrass, it probably makes the neighbours and delivery drivers in the stairwell start drooling too. Add a spicy satay sauce and fresh red cabbage with lime juice and salad greens, and the fully plant-based lemongrass sweet potato wraps are ready: quick, easy, healthy, perfect for lunch. Or for dinner.
When I make food for many guests, I also like to serve these wraps. Everyone makes their own wrap according to their taste and everyone is happy.
By the way, when I say pita wrap, I mean the Greek street-food version: a soft flatbread without a pocket that’s perfect for rolling and is traditionally used for gyros, but for vegetarians it’s often filled with fries and salad, or in my fusion kitchen, it appears as lemongrass sweet potato wraps.
What do you need for the vegan wraps?
- Pita Wraps
Of course, you can buy vegan wraps ready-made, but compared to homemade pita wraps, I think they taste like paper, especially the really thin ones. And making them yourself isn’t actually a big deal: mix the dough, let it rest for a few hours, then shape 12 balls, roll them out, and fry them for about 30 seconds on each side. That’s all it takes to end up with a stack of delicious, fragrant homemade wraps, which you can also freeze and reheat in just a few minutes. And of course, you can fill them differently too, for example with sweet potatoes and black beans, arugula, and apricot-mustard sauce.
- Lemongrass
The thin green stalks from Southeast Asian cuisine contain delicious, fragrant essential oils that are also said to have various healing properties. You can find them in Asian grocery stores and, by now, in many supermarkets as well.
How to prepare lemongrass for the wrap and chop it: remove the root, the tip, and the tough, woody outer leaves. Slice the white part with the purple rings into thin rounds, then chop them a bit.
If you love easy recipes with lemongrass, you’ll probably also enjoy my lemongrass noodles.
- Sweet Potatoes
Sweet potatoes are a nutrient-dense food, rich in vitamins A and C, fiber, and antioxidants that support eye health, immune function, and overall well-being. In addition, their complex carbohydrates provide sustained energy without causing blood sugar spikes. I wash them thoroughly and cut away any blemished spots, but otherwise leave the skins on organic sweet potatoes, as they are a good source of additional fiber, vitamins, and minerals. The skin also contains antioxidants and contributes to the sweet potato’s overall nutritional value.
- Tofu
It’s best to press the tofu well first, then use a vegetable peeler to slice it into thin strips. A Y-shaped peeler works best. You can also use smoked tofu, which you don’t have to press, but trim off the dark outer edge first, as it tends to block the peeler.
- Red cabbage with lime juice
Pretty in pink: Thinly slice the red cabbage (a vegetable peeler works for this too) and massage it with the juice of half a lime and a pinch of salt.
- Peanut sauce
The quickest, easiest, and tastiest peanut sauce for the lemongrass sweet potato wraps is ready in just 3 minutes, and you only need 5 ingredients.
Vegan Wraps with Sweet Potato, Lemongrass Tofu & Peanut Sauce
Recommended Equipment
Ingredients
- 2 pita wraps (homemade) see blogpost
- 350 g organic sweet potato
- 1-2 EL olive oil
- 200 g tofu firm white or smoked, see blogpost
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1 teaspoon smoked paprika powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3 stalks lemongrass see blogpost
- 1 handful salad greens
- 1 handful red cabbage
- 1/2 lime
- 8 tablespoons 3-minute-satay sauce see blogpost
Instructions
- Preheat the oven to 180℃ (350°F), preferably convection/fan, and line a baking tray with parchment paper.
- Wash and cut the sweet potato into wedges (if organic, you can leave the skin on). Toss with a little oil and salt in a medium bowl, then spread on the baking tray and bake on the middle rack for 10 minutes.
- In the same bowl, use a vegetable peeler to shave the tofu into thin slices, then toss with soy sauce, maple syrup, smoked paprika, onion powder and garlic powder.
- Finely chop the lemongrass and add to tofu mix.
- Thinly slice the red cabbage (a vegetable peeler works for this too) and massage it with the lime juice and a pinch of salt.
- Remove the tray with the sweet potatoes from the oven and add the tofu. Bake for another 10 minutes.
- Wash the salad greens and spin dry.
- Warm the pita breads in a pan over medium heat.
- Spread the peanut sauce down the middle of the bread, then top with lettuce, red cabbage and the tofu–sweet potato mixture. Cover about two-thirds with filling, leaving one-third of the bread free for rolling.
- Roll up loosely, optionally press briefly in a hot pan, and enjoy.
Nutrition
Vegan Wrap Filling Ideas: How to Switch It Up
Of course, the combination isn’t set in stone, there’s often plenty in the fridge that works well in vegan wraps, such as cucumber, pomegranate seeds, fresh red cabbage, parsley or cilantro, or maybe some beans or chickpeas or cooked quinoa. Pink onions fit in nicely here too.
Vegane Wraps as Meal Prep
You can also take the vegan wraps with you on the go or for lunch break. It’s also perfect for meal prep: having a stack of wraps in the freezer is always a good idea, because they reheat quickly and are very versatile. Peanut sauce usually comes in handy as well and keeps for about a week. You can chop the tofu and sweet potatoes and store them in an airtight container in the fridge the night before; the same goes for the lemongrass. Add a bit of lettuce, and you’re done.
FAQ
Can you freeze vegan wraps?
Yes, the pita wraps freeze really well. Let them cool, place a piece of parchment paper between each one and store them in a freezer bag for up to about three months. To reheat, put them straight from the freezer into a dry pan for about 30 seconds per side, and they’ll be soft and fragrant again.
Can you freeze filled wraps?
I wouldn’t freeze them once they’re rolled: the lettuce and peanut sauce turn soggy when thawed and the bread gets soaked. Instead, freeze the wraps and the roasted tofu and sweet potato filling separately, then assemble with fresh greens and sauce after reheating.
What sauce goes with vegan wraps?
My go-to for these sweet potato wraps is my spicy 3-minute peanut sauce: creamy, salty, a little hot, and perfect with sweet potato and smoked tofu. An apricot mustard sauce, a dollop of vegan yogurt with lime or a drizzle of chili oil work well too. The peanut sauce keeps for about a week in the fridge, so it’s great to make ahead.
If you like the vegan wraps with smoked tofu, you might also want to try my banh mi sandwich and my lemongrass noodles.
Have you already seen my 7 ideas for your perfect vegan brunch?
Looking for sandwich inspiration? Then check out my 10 ideas for your new favorite vegan sandwich.
You love smoked tofu? Then you might also like my 13 most delicious smoked tofu recipes.
