Basil Zucchini Wraps
I love wraps. They are a quick, easy way to throw together a tasty, healthy lunch or dinner. These wraps have a zucchini-basil base with a little coconut thrown in. Black sesame seeds add a little color and nutrients. For the filling, a quick dice of some veggies combined with spinach cream is perfect. These are quick, easy and bursting with flavor. The wraps will keep in the refrigerator for a few weeks, properly wrapped.
Zucchini Basil Wraps
MAKES 4-6 WRAPS
Wraps
- 3 cups chopped zucchini
- 1 young coconut, flesh from
- 3/4 cup ground flax
- 12 leaves fresh basil
- pinch Himalayan Salt
- pinch ground pepper
- black sesame seeds
- Place all ingredients except black sesame seeds in blender.
- Blend until smooth.
- Spread in a thin layer on non-stick sheets. Don’t spread too thin or you will have holes.
- Sprinkle sesame seeds on top.
- Dehydrate at 115 for 3 hours. When tops are dry, peel off of sheet and dry until bottoms are dry to the touch but still pliable.
- Cut into 5″ squares. Makes 12.
Spinach Cream Dressing
- 1 cup macadamia nuts
- 1/2 cup water
- 1 cup young Thai coconut flesh
- 1 clove garlic
- 2 cups spinach, raw
- 1/2 lemon, juice
- pinch Himalayan Salt
- pinch pepper
- Place all ingredients in high-speed blender and blend until smooth.
Assembly
- 2 carrots, cubed
- 2 cucumbers, cubed
- 2 avocados, cubed
- 2 tomatoes, cubed
- 1 cup jicama, cubed
- Mix all vegetables together.
- Add spinach cream to the mixture by spoonful. (to taste). Combine.
- Place a layer of lettuce on the wrap. Spoon filling on lettuce and wrap up.
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Denise Walden wrote on January 12, 2017
I have organic coconut flakes. I do not have a good way to get young coconuts. Will the flakes work in the wrap
Julie wrote on December 3, 2015
Hi Susan,
I just wanted to double check- do you peel the zucchini for this recipe or leave it on?
Thank you,
Julie
Susan wrote on December 4, 2015
Hi, Julie, I did not peel the zucchini, But you want to make sure you have organic produce if you are using the peel. Cheers!
Julie wrote on December 6, 2015
Thank you Susan! I had one more question for you- how do you maintain such a glorious green color? I feel like once I add the flaxseed the color goes blah. Can you use psyllum husk instead?
Thanks !
Julie
Susan wrote on December 6, 2015
I am not sure why your color turned to much. I do use all the zucchini, peel too. Also, I always use golden flax. I hope this helps! Cheers!
Julie wrote on December 6, 2015
Thank you Susan! I had one more question for you… If I swap out psyllum husk instead of ground flaxseed, would I use the same amount- 3/4 of a cup? I find that when I’m blending to get this glorious green color and then when I add the flaxseed it goes blah. Thank you for your advice!
Julie
Susan wrote on December 6, 2015
Hi, Julie, Equal parts should work. Cheers!
Julie wrote on December 6, 2015
Thank you Susan. I have another question for you… If I were to use a psyllum husk instead of ground flax, would I add the same amount- 3/4 cup? I find that I get this glorious green color and then I add the ground flax and it just goes blah. Thank you so much for your advice!
-Julie
sandy wrote on March 20, 2015
susan, I love your wonderful ideas, thank you so much for sharing with us.
my sis and I are new to this but learning fast.
I have a dehindrater that is round with a hole in center, can I still make the wraps and can I cover the hole to make a larger one. thank you sandy