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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bruce wrote on February 6, 2012
today is my first day at planning and starting of going raw ( yes I am doing it slowly) . This is going to be my first raw meal, and I think i will start tomorrow with a trip to the Vitamin cottage fot the ingredients. looks YUMMY ! ! ! here we go
Karen wrote on November 5, 2011
It says to “dehydrate” Does that mean let it sit out? Or does it require a dehydrator?
Susan wrote on November 6, 2011
Hi, Karen, Yes, you would need to use a dehydrator for this recipe. It wouldn’t dry properly if you just let it sit out. Thanks!
Lexi Porter wrote on August 23, 2011
I love young thai coconut, and you have some GREAT looking recipes on your site! I’m planning to make this one this evening for supper!
I just wrote a blog-post on my own site providing information about young thai coconuts, and have linked to this article as an example of a great way to use coconut!
Liz wrote on July 10, 2011
Are you concerned with putting food in direct contact on plastic trys of the dehydrator? Isn’t it true that harmful chemicals from plastic (even the “safest” plastic) get into the food when the plastic is heated? Studies said to not drink water that has been left in a plastic bottel that has been left in your car because the heat melts chemicals from the plastic bottle which then leach into the water. A car on a hot day gets to about 110 degrees and maybe even to 120 degrees highest, right?
So… if our dehydrators get our food to 116 degrees doesnt that mean the plastic could potentially leach some of its chemicals into our food, even if it’s in small amounts?
Please help. Are there dehydrators that have baking trays (for making your crepes, “crackers”, breads, wraps, other more “meshy” foods that I can use instead of the plastic baking trays and plastic or silicone tray liners?) Please help… I want to use a dehydrator but I cant use one if there’s any small chance of the plastic getting hot enough to leach even teeny tiny amounts of plastic chemicals into my food. Thanks so much for your help.
Susan wrote on July 10, 2011
if you are concerned about that, the TSM makes a food grade stainless steel sheet for their dehydrators. I know that they use what is considered to be food grade materials for their dehydrators but I am sure there would be room for testing. You could also use a layer of parchment between the dehydrator sheet and the food. The TSM dehydrator, which is my dehydrator of choice, is completely made from stainless steel.
Jeani wrote on June 12, 2011
I was thinking it looked pale and creamy, but thought two cups would make it green.
But I will play with it, and I’m certain it will be scrumptious in the end!
Thanks so much.
Susan wrote on June 11, 2011
The recipe calls for 2 cups. I honestly haven’t made if for a while. You can start with 1/2 cup and add as you go. It seems to me if I called for s cups, I used 2.
Jeani wrote on June 11, 2011
Hi, Susan ~
I came to look around for something to do with a LOT of basil, and found several of your great recipes that I am going to use, but I have a question on this one.
In the recipe for the sauce it says to use 2 cups of spinach, but I notice in the comments, Joyce Pfaffle on July 19, 2010 says the recipe for the sause says to use 1/3 cup of spinach.
I would just like to clarify before I start on the sauce, please.
Thanks so much for everything on your great site.
Jeani
Pierre wrote on May 5, 2011
Susan, is it possible to make wraps with the standard brown coconut, say, when shredded with water and blended. Or combined with cauliflower? BTW there is a recipe very similar in taste to coconut wrap with avo and cauliflower:
1 head of cauliflower
3 avocadoes
1/2 lemon, juice of
1 clove garlic
sea salt
I have tasted this. Please let me know if it is doable with brown coconuts. Thanks….Pierre
Susan wrote on May 5, 2011
I honestly don’t know about the brown coconut. I have never used one.