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.
MAKES 4-6 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.
- 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.
debbie wrote on March 10, 2015
I am so excited, made my first raw dessert from you recipes, the pinenut lemon cake, oh so good and I am so proud of myself. Susan, THANK YOU for helping beginners like me! God bless, debie
Karyl wrote on August 7, 2014
Hi Susan! I’m just converting to raw and this looks delish. I’m just wondering how are the outside wraps made? I see they’re green but are they store bought and if so, where do I buy them? Are they spinach wraps?
Susan wrote on August 7, 2014
Hi, Karyl, The recipe is included at the end of the post. Cheers!
Sandra wrote on May 9, 2013
this sounds delicious, as usually. I live in Ireland, it’s impossible to get young coconuts here but they are used in so many recipes – is there anything I can use to substitute? Thanks!
Christina wrote on April 5, 2013
Are you able to freeze the spinach cream dressing and use it later?
Becky wrote on March 10, 2013
Just bought a dehydrator about two weeks ago and so far am loving all the recipes I’ve tried from your site. Instead of buying the young thai coconuts whole I use the pre-packaged coconut from an amazing company called Organic Lives, so no worries about preservatives as they come from a bio-dynamic, organic, fair trade source. I’m wondering if you have a measurement for the amount of coconut you usually get out of one? Cheers, and thanks for all the inspiring recipes.
alejandra wrote on October 12, 2012
can anyone please tell me if i make this zucchini wrap can it be saved for the next day?also if you dont have a Dehydrator is there another way to do it?
Kyra wrote on June 6, 2012
Do you think you could use the wraps as a replacement for nori when making sushi?
Susan wrote on June 6, 2012
You could certainly try…
Sandra wrote on May 3, 2012
Hello Susan – this looks amazing! I live in Ireland, it’s impossible to get young coconuts – the ones we get (if any) are often stored a long long time and not very nice anymore. Is there any good substitute? Like canned coconut milk? I know that wouldn’t be raw but I’d be quite willing to cheat a little… 😉
Laura wrote on February 24, 2012
This wrap looks amazing… full of color, variety and freshness!! =) Can’t wait to try it!