Vegan Protein Rainbow Wraps

a healthy, delicious lunch

Two Vegan Rainbow Wraps showing their bright insides with a rainbow of colorful fillings
Goal muscle_definition
Total time 30 mins
Difficulty Easy
Nutritional value (per portion)
kcal 450
Protein 21 g
Fat 21 g
Ingredients …

2 Persons

You will need

For the wraps:
80 g Vegan Protein Pancakes
Vegan Protein Pancakes
Vegan Protein Pancakes
For vegans, non-vegans and those after a more balanced diet
80 ml water
120 ml unsweetened oat milk
1.5 tsp plant oil (e.g. Coconut Oil)

For the filling:
50 g smoked tofu
0.5 orange (or yellow) bell pepper
100 g red cabbage
100 g cucumber
0.5 avocado
3 sprigs fresh cilantro or mint
For the peanut sauce
2 tbsp Peanut Butter
Peanut Butter
Peanut Butter
The delicious protein snack
2 tbsp soy sauce
1 tbsp agave syrup or maple syrup
1 lime
1 clove garlic

Vegan Protein Rainbow Wraps

a healthy, delicious lunch

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
Wraps are great. They’re portable, they hit the spot when you need a quick snack or are keeping to your healthy goals. And our rainbow wraps are even better. Filled with fresh vegetables, crispy tofu, and a creamy peanut sauce. And all wrapped up in the fluffiest flatbread you can imagine. Our vegan baking mix isn’t only for pancakes, after all. Try these delicious, gluten-free wraps!


  • Put the Protein Pancakes mix and water into a bowl. Whisk until they have formed a smooth batter.
  • 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.
  • 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.
  • 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.
  • Leave the pan on the heat and add the rest of the coconut oil.
  • Slice the smoked tofu into thick slices. Cut the pepper into strips. Cook both in the pan for 4-5 minutes.
  • 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.
  • Slice the cucumber and avocado into thin strips. Dice the garlic. Tear the coriander leaves.
  • 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.
  • 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.
  • Enjoy!

Our Tip

You can mix up the filling to your liking, of course. Use whatever you have in your fridge. Along with the ingredients we've suggested, try any of these bright additions: mango, lettuce, carrots, spring onions, beetroot, beans, corn, tempeh, etc.
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