Vegan Protein Rainbow Wraps

Preparation

• 1

  Put the Protein Pancakes mix and water into a bowl. Whisk until they have formed a smooth batter.

• 2

  Heat a teaspoon of oil in a non-stick pan. Pour half of the batter into the pan and use it to form a thin crepe. Cook on medium heat for 3-4 minutes.

• 3

  The best way to flip a crepe is with the help of a plate. Slide the crepe out of the pan onto the plate. Then carefully put the pan upside-down on top of the plate, then hold them together and flip over, so that the uncooked side of the crepe lands into the pan.

• 4

  Now use the rest of the batter to form a second crepe. Flip with the help of the plate as before. Set both finished crepes on a plate and cover with a paper towel or dish towel.

• 5

  Leave the pan on the heat and add the rest of the coconut oil.

• 6

  Slice the smoked tofu into thick slices. Cut the pepper into strips. Cook both in the pan for 4-5 minutes.

• 7

  Meanwhile, cut the red cabbage into thin strips and add to a bowl. Slice the lime in half and squeeze the juice over the cabbage. Season with salt and pepper, and use your hands to mix.

• 8

  Slice the cucumber and avocado into thin strips. Dice the garlic. Tear the coriander leaves.

• 9

  For the peanut sauce: In a small bowl, mix the peanut butter, soy sauce, agave syrup, the juice of the other half lime, and garlic.

• 10

  Now you can fill up your rainbow wraps: Put the filling into the middle of each crepe. Drizzle with the peanut sauce. Fold in the left and right sides, then roll everything up from bottom to top.

• 1

  Enjoy!