Coconut Wraps

These coconut wraps are the quickest and easiest lunch ever! They are filled with crisp veggies, fresh herbs, and served with a savory-sweet cashew dipping sauce. They are light, satisfying, and paired with the dipping sauce, they are incredibly flavorful. The wraps are vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and nut-free.

Prep Time5

Total Time5

Servings: wraps

Calories: 209kcal

Ingredients

Coconut Wraps

4 coconut tortillas (coconut "wraps")*
4 leaves Romaine lettuce
1 carrot, julienned
1 yellow bell pepper, julienned
1/2 cucumber, julienned
2 Tbsp. fresh mint leaves, chopped
2 Tbsp. fresh basil leaves, chopped

Cashew Sauce

1/4 cup cashew butter
1 Tbsp. tamari
1 Tbsp. maple syrup
1 Tbsp. lime juice
1/4 tsp. garlic powder
1/4 tsp. fresh ginger
water, to thin

US Customary - Metric

Instructions

Prepare the cashew sauce. Add the cashew butter, tamari, maple syrup, lime juice, garlic powder, and ginger to a small mixing bowl, and whisk to combine. Add water until you've reached a semi-thick sauce consistency. Taste and adjust the flavor as needed, adding more tamari for saltiness, maple syrup for sweetness, lime juice for acidity, and ginger for a spicy bite. Set aside.
Assemble the wraps. Lay a single coconut wrap on a flat surface. Add the Romaine lettuce, carrot, bell pepper, cucumber, fresh mint, and fresh basil to the top third of the coconut tortillas. Do not over-stuff the roll or it might burst. Gently bring the top edge up and over the filling, then fold in the two side flaps (optional), and continue rolling until the roll is seam down. Repeat with the remaining wraps.
Serve. Place the wraps seam side down on a serving platter together with the cashew dipping sauce. Serve immediately.
Store. Leftover coconut tortillas and filling ingredients are best stored separately (coconut tortillas in the original packaging at room temperature, filling ingredients in an air-tight container in the refrigerator). Leftover dipping sauce keeps well covered in the refrigerator for 5-7 days.

Notes

*If you'd like to make your own coconut tortillas (rather than buying them in the store), here is a simple recipe: 2 cups raw coconut meat, 1 Tbsp. coconut water. Blend the coconut meat with water until completely smooth. Then spread the coconut batter onto a dehydrator sheet (~ 1/4 inch/0.6 cm) and dehydrate it at 105°F/40°C for 8 hours. Then flip, and dehydrate until dry to the touch, 8 more hours.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition