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Active time
20 minutes
Total time
20 minutes
4 wraps
Serving Size
1 wrap

For Peanut Sauce:

4 tablespoons chunky peanut butter

1 tablespoon seasoned rice vinegar

½ tablespoon fresh grated ginger

1 tablespoon low-sodium soy sauce

1 tablespoon sesame oil

1 teaspoon sriracha sauce


For Wraps:

4 rice wrappers

1 cup cooked whole grain freekeh

1 carrot, julienned

1 cucumber, julienned

¼ cup shredded red cabbage

½ cup washed and chopped watercress

¼ cup washed and chopped fresh cilantro leaves

  1. Combine all ingredients for peanut sauce, stir well, and set aside.
  2. Working one at a time, soak a rice paper wrap in a shallow bowl of water. Once it’s softened, lay it on a cutting board or clean work surface. Arrange the freekeh, carrots, cucumber, red cabbage, watercress, and cilantro. Top with a tablespoon of peanut sauce. 
  3. Fold over the top of the wrap, followed by each of the sides, and finish rolling the wraps tightly. Serve with additional peanut sauce. 

Recipe and photo courtesy of Freekehlicious


Calories: 230
Total Fat: 12g
Saturated Fat: 2g
Sodium: 270mg
Carbohydrate: 25g
Total Sugar: 4g
Added Sugar 1g
Fiber: 3g
Protein: 8g

Yield: 4 wraps

Serving Size: 1 wrap

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