Vegan Rainbow Wraps

INGRIDIENT

Wrap Base Options (Choose One):

• Collard greens (trim the thick stem)
• Swiss chard or romaine lettuce
• Nori sheets (for a sushi-style twist)
• Raw coconut wraps or dehydrated flax wraps

Veggie Filling (Julienned or Thinly Sliced):

• ½ cup carrots
• ½ cup cucumber
• ½ red bell pepper
• ¼ cup purple cabbage
• ½ avocado, sliced
• Handful of sprouts (alfalfa, sunflower, radish)
• Optional: microgreens, shredded zucchini, or daikon radish

Creamy Cashew Garlic Spread (Raw “Hummus” Style)

Ingredients:

• ¾ cup raw cashews (soaked 2–4 hrs)
• 2 tbsp lemon juice
• 1 clove garlic
• 1 tbsp tahini (optional)
• ¼ tsp sea salt (optional)
• ¼ tsp cumin or smoked paprika (optional)
• 2–4 tbsp water, to blend smooth

Instructions:

1. Blend everything until creamy and smooth.
2. Adjust seasonings to taste.

Assembly:

1. Lay out your chosen wrap base.
2. Spread a generous layer of cashew spread.
3. Layer your veggies down the center.
4. Roll tightly like a burrito (or fold like a taco).
5. Slice in half and enjoy fresh!

Serving Ideas:

• Dip in raw coconut aminos or tahini-lime sauce