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 wrote on July 22, 2010
Susan, will you marry me?!?! Of course, I’m already a happily married woman, but I am LOVING your recipes! You are a genius! I made this tonight for dinner and it was delish, and I’ve made other recipes of yours as well. Thank you for making the raw lifestyle not only easy, but gourmet and decadent. It’s not an exaggeration to say you are saving lives…your website motivates and inspire me to eat healthy meals. Never question that what you do has meaning, and never stop posting recipes!!!
Susan wrote on July 22, 2010
Denise, I think you just made my day!
Neven wrote on July 21, 2010
These look so amazing.
susie b wrote on July 21, 2010
oh sorry just ignore me i have just seen that there are lots of comments regarding this!!!!! duhhhh
x
susie b wrote on July 21, 2010
hello!
i cant get young coconuts where i live so is there something i can use instead?
cheers
susie
Susan wrote on July 21, 2010
If you would like a wrap recipe that doesn’t have coconut in it, you can find one here: Zucchini Wrap
Kathy Patalsky wrote on July 21, 2010
love your blog – just added it here: http://kblog.lunchboxbunch.com/2010/07/best-vegan-blogs.html
Dia wrote on July 21, 2010
These look delightful! & what a lovely idea for the wrap – since going gluten free last summer, it’s fun to see new ideas for things to wrap in or spread on – & I LOVE coconut 🙂 I make my own coconut milk kefir (don’t have much access to fresh, so use tinned milk) & it’s nice & thick – plus full of probiotics!
Patti Searle wrote on July 20, 2010
Instead of coconut meat, try soaked cashews. Soak 1/2 cup for 1/2 hour, or so. then add to blender.
Ida wrote on July 20, 2010
Why didn’t you make a video with this recipe and enter the Hot Raw Chef contest at Living Light Institute?!
Karina wrote on July 20, 2010
Absolutely beautiful! I especially like the idea of spinach cream. Sounds perfect for summer.