Mango Basil Wraps Recipe
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
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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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.