Crunchy Broccoli Carrot Wrap with Pepper
4.7(779 ratings)Raw broccoli is at its best chopped small and coated in a punchy sauce, and that is exactly what fills this hearty wrap. Almond butter, ginger and lime make a dressing that softens the florets just enough while keeping their crunch. A touch of turmeric in the coconut wrap gives it a warm golden tone that frames the green and orange filling.
- Hands-on
- 25 min
- Dehydrate
- 7 hr
- Total
- 7 hr 25 min
- Serves
- 3
- Level
- Moderate
Method
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Step 1: Blend the coconut meat, turmeric and 1/4 teaspoon salt until silky, spread into three thin rounds and dehydrate at 115F for about 7 hours until pliable.
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Step 2: Whisk the almond butter, ginger, lime juice, coconut aminos and remaining salt with a splash of water until creamy.
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Step 3: Toss the chopped broccoli, carrot and scallion with the sauce and let it sit for 10 minutes so the broccoli softens slightly.
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Step 4: Spoon the broccoli mixture along the center of each wrap and lay the red pepper strips beside it.
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Step 5: Fold in the ends, roll up snugly and slice on the diagonal to reveal the colorful filling, then serve on a wooden board.
Same technique, different aisle
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