Mango Basil Wraps

Mango Basil Wraps Recipe

By Veegs


For Coconut Spread

1 package (7 ounces, or 200 g) creamed coconut

1 cup (235 ml) warm water

2 tablespoons (30 ml) fresh lemon juice

2 teaspoons onion powder

2 cloves garlic, to taste

½ teaspoon fine sea salt, to taste

½ teaspoon red pepper flakes

1 teaspoon ground ginger

½ teaspoon coarse black pepper

For Wraps

Six 10-inch (25-cm) flour tortillas

2 ounces (57 g) snow pea sprouts or shoots or favourite sprouts

1 large English cucumber, thinly sliced

1 large, not overly ripe mango, peeled, pitted, and cut into cubes

3 small avocados, pitted, peeled, and sliced (optional)

24 fresh basil leaves

Salt and pepper, to taste

6 tablespoons (6 g) chopped fresh cilantro or parsley


1TO MAKE THE SPREAD: Combine all the ingredients in a blender, and blend until smooth. Place in the fridge for 1 to 2 hours, stirring occasionally to check on thickness. It will thicken and set as it chills. If the spread is too thick upon coming out of the fridge, reheat it just for a few seconds in the microwave or leave it at room temperature until it is spreadable. You will have extra spread left over; store it in an airtight container in the fridge and save for another use. (To use it as a sauce in other recipes, reheat it in the microwave or in a saucepan over low heat.)

2TO ASSEMBLE THE WRAPS: Smear 2 tablespoons (50 g) coco-nut spread in the center of each tortilla. Place a generous handful of sprouts on top, followed by 1/3 cup (34 g) cucumber, 1/4 cup (41 g) mango, the slices of 1/2 an avocado, and 4 basil leaves. Sprinkle with a little salt and pepper to taste and top it off with 1 tablespoon (1 g) cilantro. Wrap tightly and serve.

3Recipe Notes: If you are craving some protein, add a small handful of black beans or pan-fried tofu cubes. Prepare the Tofu Bits, dropping the liquid smoke and maple syrup from the list of ingredients in this application. While we like to simply slather the coconut spread on slices of bread like we would vegan cream cheese or butter, we also think it’s swell to heat it and use it as a sauce over cooked brown jasmine rice or any kind of bean for a satisfyingly easy, filling meal on the go.

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