Veggie Wraps
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Veggie Wraps

Submitted by: Kimberly Holland

Prep Time: 45 Minutes

Cook Time: 0 Seconds

Servings: 5

All vegan wraps. Will keep well for 4-5 days in fridge. Makes 20 wraps. 4 per serving


  • 1/2 c. cashews, raw, organic
  • 1 tbs. oil, sesame, unrefined, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/4 c. maple syrup, pure, organic
  • 1/2 c. lemon juice, pure, organic
  • 2 tbs. ginger, fresh, organic
  • 1 tbs. bell pepper, red, fresh, organic
  • 1 1/2 tbs. soy sauce, wheat-free, organic
  • 1 c. almond butter, organic, raw
  • 1/2 head savoy cabbage, fresh, organic
  • 10 lrg. collard greens, fresh, organic
  • 1 lrg. carrot, fresh, organic
  • 1 lrg. mango, fresh, organic
  • 2 c. bean sprouts, fresh, organic
  • 1/2 c. cilantro, bunch, fresh, organic
  • 1/2 c. basil, fresh, organic
  • 1/4 c. mint, fresh, organic


  1. Mix in a small bowl, the almonds, sesame oil, and salt. Set aside.
  2. Mix in a blender until smooth and cake batter-like, the syrup, lemon juice, ginger, soy sauce, red pepper flakes. Add water as needed if too thick. Set aside.
  3. Slice cabbage in a food processor for thin slices, then add almond butter mixture to this and mix well.
  4. Take each collard leaf and cut the center stem out, leaving two leaves for the wraps
  5. Place the remaining items into bowls, with the herbs in one bowl. Then assemble the wraps.

On each 1/2 leaf place a chunck of cabbage mixture, then carrots, mango, sprouts, and herbs. Roll up tightly

Serving Size: makes 20 pieces or 5 servings of 4 wraps