1bunch large, sturdy leafy greensSwiss chard, collards, cabbage, or large lettuce leaves
2cupsarugula
1cupthinly shredded red cabbage
1any color, bell pepper sliced thin
1avocadothinly sliced
For the Almond Butter & Red Curry Dipping Sauce
1cup creamy almond butter
1/4 cupcanned, full-fat coconut milk
1/2 cupwater
3tablespoonsunseasoned rice wine vinegar
2tablespoons soy sauce Tamari or coconut aminos
2tablespoonsroasted sesame or peanut oil
1tablespoonhoney
3teaspoons Thai red curry paste
1/2teaspoonred pepper flakes
Instructions
To make the Almond Butter & Red Curry Dipping Sauce
Combine all of the ingredients in a blender and blend until smooth. Add salt to taste if necessary.
To make the wrap
Remove any fibrous stem from the leafy green wrap and place large individual leaves in between two paper towels then place in the microwave. Cook for 10-15 seconds. This will make the sturdy green just supple enough to roll without too much trouble.
Spread a thin amount of the Almond Butter & Red Curry Dipping Sauce on the center of the prepared leafy green.
Layer on the hearty ingredients then top those toppings with softer, more tender ingredients.
Wrap in the same way you would a burrito. Serve immediately with dipping sauce.
Notes
A note about the sauce:
Sauce can be stored in the refrigerator for up to 2 weeks, and bring back to room temperature before using.
Keyword arugula, avocado, bell peppers, cabbage, Carrot, red cabbage, swiss chard, vegetable wraps