Basil Zucchini Wraps

by Susan on July 19, 2010

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

  • 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
  1. Place all ingredients except black sesame seeds in blender.
  2. Blend until smooth.
  3. Spread in a thin layer on non-stick sheets. Don’t spread too thin or you will have holes.
  4. Sprinkle sesame seeds on top.
  5. 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.
  6. 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

1. 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
  1. Mix all vegetables together.
  2. Add spinach cream to the mixture by spoonful. (to taste). Combine.
  3. Place a layer of lettuce on the wrap. Spoon filling on lettuce and wrap up.

Makes enough filling for 4 to 6 wraps.

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{ 60 comments… read them below or add one }

Carol February 28, 2012 at 9:05 pm

Susan ~ your site is wonder-full…such creative recipes ! We live in Canada where raw macadamia nuts and young coconuts are hard to find. Are there good sources that I might access or good substitutions in recipes I might use. Thank you for your time and any suggestions. Blessings and gratitude ♥ Carol

Sandra May 3, 2012 at 7:11 am

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… ;-)

Kyra June 6, 2012 at 10:42 am

Do you think you could use the wraps as a replacement for nori when making sushi?

Susan June 6, 2012 at 11:51 am

You could certainly try…

alejandra October 12, 2012 at 2:50 pm

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?

Thank you

Becky March 10, 2013 at 2:57 pm

Hi Susan
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.

Christina April 5, 2013 at 9:35 am

Hello Susan,

Are you able to freeze the spinach cream dressing and use it later?


Sandra May 9, 2013 at 4:00 am

Hi Susan,
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!

Karyl August 7, 2014 at 12:45 pm

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 August 7, 2014 at 1:29 pm

Hi, Karyl, The recipe is included at the end of the post. Cheers!

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