Spicy Thai Wraps

Oh my! I invite you to try these wraps. Love these healthy vegan raw wraps! These Thai wraps made with organic collard greens are easy and delicious, plus fun to make. You can spice them up with some extra chili's or chili flakes.

Spicy Thai Wraps

1/2 cup chopped raw cashews

1 tb sesame oil

1/2 tsp sea salt

1/4 cup maple syrup

1/2 cup lemon juice

2 tbsp chopped ginger

1 tbsp red chili pepper

1 1/2 tbsp nama shoyu (opt) Can use celtic salt to taste

1 cup raw almond butter

1/2 head napa cabbage, shredded

6 very large organic collard green leaves

1 large carrot, cut into match stick-size pieces

1 large ripe mango, cut lengthwise into strips

2 cups bean sprouts

1 handful cilantro

1 handful torn basil leaves

In a small bowl, mix cashews, sesame oil, and salt and set aside.

In a blender, puree the maple syrup, lemon juice, ginger, red chili, and nama shoyu. Add the almond butter and blend at low speed to combine. Add water to thin if necessary, to get a thick, cake batter like consistency.

In medium bowl, add the shredded cabbage and the almond butter mixture and toss well to combine.

Cut out the center rib of each collard green leaf, dividing the leaf in half. Place 1 half leaf on a cutting board with the underside facing up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about 1 1/2 inches clear at the bottom. Sprinkle with cashews over the cabbage. Lay a few sticks of carrot, a few strips of mango, and a few sprouts on top. Add a few leaves of cilantro, basil. Fold the bottom of the collard up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward. Place the roll seam side down on a serving dish. Repeat with remaining collard leaves and ingredients.

Adapted from GLiving