Thai Wraps

This was originally a Pampered Chef recipe I used for decades. They're always a hit at parties and potlucks. I've tweaked them to be more keto friendly. If one tortilla wrap is cut into thirds, each piece is 3 net carbs.

These are vegetarian. You could add some turkey or chicken, but I prefer just the veg. All the veggies are mix and match optional.

These are great for a party. Make early in the day and refrigerate for a few hours, then cut them into bite size pinwheels. Place in a single layer with wax paper separating the layers in an airtight container. Refrigerate until ready to set out on serving trays.
Thai Wraps:
8 flour tortillas, 10" (I use Mission Carb Balance...or try a version of Serious Keto's 90 second tortilla)
1/3 cup peanut butter (No added sugar or oil)
2 Tbsp allulose, blended into confectioners sugar texture
2 Tbsp rice vinegar
1 Tbsp Dr. Bragg Liquid Aminos
1 tsp garlic powder
1/4 tsp ginger
1 large red bell pepper, sliced thin
pepperocinis or jalapeno, sliced thin
6-10 green onions, with tops, sliced thin longways
carrots, sliced thin, longways
spinach
cilantro
bean sprouts, or alfalfa sprouts, or broccoli sprouts
arugula

For the sauce, mix the peanut butter, sugar substitute, rice vinegar, liquid aminos, garlic powder, and ginger. Add a few drops of water to thin it out if it's too thick to stir well. Spread peanut butter sauce over 3/4 of the tortilla, leaving one edge dry. Layer the veggies over the peanut butter. Roll the tortilla toward the dry side. Add a dab of peanut butter to the very edge to keep the wrap secure. Serve immediately, or for a party: lay the tortilla on a piece of plastic wrap. Roll the wrap tightly in plastic cling wrap, crimp and turn under the edges. Place in the fridge until needed. Cut each roll into 3 to 6 pieces.