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
- 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
1. 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.
Makes enough filling for 4 to 6 wraps.
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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
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…
Do you think you could use the wraps as a replacement for nori when making sushi?
You could certainly try…
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
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.
Hello Susan,
Are you able to freeze the spinach cream dressing and use it later?
Thank-you
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!
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