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.
Eco Mama wrote on July 20, 2010
Really nice Susan, will definitely try these.
xo
Eco Mama
Audrey wrote on July 20, 2010
what about a little coconut oil? I just want to add that I always look forward to your postings, your pictures are so wonderful and recipes are just awesome! I look forward to your ebook when it comes out!
Angie wrote on July 20, 2010
I’m with Audrey….what can I use instead of coconut? Can’t wait to try these with a substitute for the coconut!!!!
Susan wrote on July 20, 2010
I don’t have a substitute for coconut. You can try leaving it out and just adding more water….But the cream should be thick.
Elizabeth wrote on July 20, 2010
I love your blog!!! You are so awesome. Thanks for posting recipes, so many blogs just tease you with great pics and then make you buy the recipes. You do a lovely job. Keep up the fantastic work.
Peace and Raw Health,
Elizabeth
Ricki wrote on July 20, 2010
That looks just AMAZING (rawmazing, in fact!) 😉 I’ve been eating a lot of collard wraps lately. Something different would be great!
Audrey wrote on July 20, 2010
Recipe so yummy…what do you suggest if coconuts are hard to come by…what i can substitute?? Thanks!
Anastazia wrote on July 19, 2010
Wow, this looks totally scrumptious, & totally DO-ABLE!!
Thanks so much for sharing, & especially the georgous pics!
Love your blog, somehow lost track of it, glad to find my way here again…
…”I’ll be back!” (Said in my best Arnold voice…)
~Anastazia~
Pure2Raw Twins wrote on July 19, 2010
Wraps look awesome 😉 Love the color!
Joyce Pfaffle wrote on July 19, 2010
Brenda — 1/3 cup of spinach goes in the sauce — it’s listed in the recipe.