How To Use Coconut Wraps

These coconut wraps are the quickest and easiest dejeuner ever! They are filled with crisp veggies, fresh herbs, and served with a savory-sweet cashew dipping sauce. They are low-cal, satisfying, and paired with the dipping sauce, they are incredibly flavorful. The wraps are vegan (dairy-costless, egg-free), grain-costless (gluten-costless), soy-gratuitous, and nut-free.

Note: The term "coconut wraps" can be a trivial confusing. Not only are the coconut tortillas made from fresh coconut meat sold nether the proper name "coconut wraps", but the actual term "wrap" ways a soft blazon of staff of life rolled effectually a filling of choice. In other words, a tortilla would be used as the wrapping in a wrap. Then, in this postal service, I volition be referring to the coconut product every bit tortillas and the wrapping with filling as wraps.

When information technology comes to packing a quick and easy work (or school) lunch in advance, I use tortillas and other types of flatbread a lot! The number ane trouble with making wraps ahead of time is that tortillas tend to blot moisture from the filling ingredients and go soggy. This is particularly true when using wet ingredients, such as spreads, dressings, pickles, tomatoes, or even cucumbers. The longer the wrap sits, the soggier it gets.

And then, how do yous prepare a wrap that is just as expert at dejeuner as it was when you assembled it?

Here are a few tips:

Use "Low-Moisture" Ingredients

The most important thing to prevent wraps from getting soggy is to use ingredients with the least amount of moisture possible. This doesn't mean low in h2o content, but rather dry to the touch. Leafy greens, sprouts, celery, carrots, snap peas, fresh herbs, tempeh, etc. are all great options. Tomatoes, cucumbers, pickles, olives, avocados, dressings, and sauces are the to the lowest degree platonic. You lot can even so utilize wet ingredients in your wraps, but pack them separately and add them to the wraps at the fourth dimension of consumption.

If yous choose to use cooked ingredients, such as roasted vegetables, toasted seeds, or cooked legumes, let them absurd completely before assembling the wraps. Warm ingredients tend to give off condensation, so common cold or room-temperature ingredients are best.

Choose Ingredients that Act every bit a Protective Barrier

Ingredients that cake h2o assimilation should get down as the first layer. Hearty leafy greens, such every bit collard or chard, take large sturdy leaves that brand an splendid impermeable barrier between the wrap and the filling ingredients. Make certain the leaves are completely dry, then identify one layer of greens right on peak of the tortilla and one layer of greens on top of the filling. Using two layers of greens ensures that the entire tortilla is protected when you roll it up.

If you're not a fan of leafy greens, some other pick is to lightly mist olive oil on the inside of the tortilla. This may seem counter intuitive just oil-based ingredients play a crucial part in keeping the wraps intact and sogginess at bay. The same works with butter and other oil-based spreads.

Assemble the Wraps at Lunchtime

It's a piddling extra piece of work at lunchtime, just if yousreally value dry wraps, assembling at lunchtime is worth it. If I know I won't be eating the coconut wraps right away, I pack the coconut tortillas and the filling separately. These detail coconut tortillas absorb moisture readily, and then they are not platonic for meal prep.

Tips for Making Coconut Wraps

Ingredients

The best part about making your own wraps are the infinite ways yous can assemble them. Yous really don't demand a recipe to make a flavorful wrap. Only remember that contrast matters when it comes to both flavour and texture.

The filling ingredients I typically apply fall into iii categories:

Vegetables:

Leafy vegetables: some of my favorite leafy greens for wraps include collard greens, Swiss chard, Romaine lettuce, spinach, arugula, mizuna, and mesclun. Hearty leafy greens tend to have thick and gristly stems, so information technology'southward all-time to simply use the soft and juicy leaves and reserve the stems for smoothies, soups, or stir fries.
Root vegetables: you can use both raw and roasted vegetables in your wraps. I normally stick with raw carrots, daikon, beets, radishes, or turnip. You can cut them any fashion yous like – julienne, ribbons, slices … Simply remember that the smaller the cut, the more than moisture will seep out.
Sprouts: some of my favorite sprouts include alfalfa, broccoli, cress, radish, and snowfall pea shoots. If you lot're using bootleg sprouts, make sure they are completely dry out before you add together them to the wraps.

Protein:

Hummus: chickpeas spreads come up in a dizzying corporeality assortment of flavors. Attempt to pick a flavor that volition complement the other ingredients.
Baba ganoush: roasted eggplant dip with tahini is a great alternative to hummus.
Tempeh strips: admittedly, tempeh is not anybody'southward favorite. Nevertheless, when it'due south prepared right, it tin can elevate your wrap to a new level. I make maple-glazed tempeh, for instance (the recipe is in my cookbook), and it works wonderfully in wraps.

Herbs & Seasonings

Fresh herbs: leaves of fresh mint, basil, parsley, or cilantro are a corking style to add a nice, fresh kick to a lunch wrap.
Dressings & sauces: in that location are so many options when it comes to dressings and sauces for wraps – herb-infused olive oil, mustard, Thai peanut sauce, barbecue sauce, ranch … any you go with, add it to your wrap at the terminal moment, so information technology doesn't go soggy.
Salt & blackness pepper: this is optional, just if y'all are using ingredients, such equally avocados, cucumbers, or tomatoes, they always benefit from a light sprinkle of salt and freshly cracked black pepper.

How to Make Coconut Wraps

Prep all your ingredients. Choose a few ingredients that get great together, but don't become overboard with also many things. Yous don't desire to overload your coconut wrap. Raw vegetables should exist washed, patted dry, and cut into bite-able pieces. Fresh herbs, particularly cilantro and parsley tin can hold quite a bit of sand and grit in between their leaves, and need to be washed and patted dry as well. Shop-bought sprouts are typically prepare to apply – washed and dried. If you are using homemade sprouts, make certain to dry them thoroughly.
Assemble the wraps. Spreadable ingredients go first (unless you're meal prepping the coconut wraps, which I don't recommend. However, if you absolutely need to prep the coconut wraps ahead of fourth dimension, leafy greens should go downwards kickoff to act equally a protective barrier). Next are leafy greens, followed by other filling ingredients. Any flavour enhancing ingredients, such as herbs, spices, dressings, and sauces, should get last. When finished with the ingredients, ringlet up the kokosnoot tortillas around the filling ingredients. You can tuck the ends of the tortillas in (I usually exercise), just you don't have to.

How to Serve Kokosnoot Wraps

To turn the coconut wraps into a more than filling lunch, consider serving them with a dipping sauce on the side (only like you lot would serve summer rolls) and alongside a big green salad.

You can vary the fillings according to what is in season and available nigh you.

If You Love This Recipe …

Endeavor these summer rolls with fresh vegetables and fresh herbs, served with peanut dipping sauce. They are i of my favorite dishes to prepare because they are and so versatile and refreshing. The bootleg peanut sauce is where it's at though. Information technology'due south seriously the best part of the dish! This unabridged dish is 1 very impressive appetizer, a good for you luncheon, or a light dinner.

Some other groovy choice is to apply flaxseed tortillas, almond flour tortillas, or even coconut flatbread equally a wrapper. All these flatbreads are soft and pliable, but sturdy enough to hold a lot of filling.

Tools You'll Demand

1. Knife Set (6 Pieces, Utopia, Stainless Steel) |two . Cutting Board (24″ten eighteen″, Michigan Maple Cake, Maple) | 3.Measuring Cups (Gear up of 6, Stainless Steel) |four. Measuring Spoons (Prepare of 6, 1Easylife, Stainless Steel)

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Coconut Wraps

These kokosnoot wraps are the quickest and easiest lunch e'er! They are filled with well-baked veggies, fresh herbs, and served with a savory-sweet cashew dipping sauce. They are calorie-free, satisfying, and paired with the dipping sauce, they are incredibly flavorful. The wraps are vegan (dairy-gratuitous, egg-gratuitous), grain-free (gluten-free), soy-free, and nut-costless.

Prep Time 5 mins

Total Time v mins

Servings: 4 wraps

Coconut Wraps

four kokosnoot tortillas (coconut "wraps")*
4 leaves Romaine lettuce
1 carrot, julienned
1 yellow bell pepper, julienned
i/2 cucumber, julienned
2 Tbsp. fresh mint leaves, chopped
2 Tbsp. fresh basil leaves, chopped

Cashew Sauce

one/iv loving cup cashew butter
one Tbsp. tamari
1 Tbsp. maple syrup
1 Tbsp. lime juice
ane/4 tsp. garlic pulverisation
ane/4 tsp. fresh ginger
h2o, to thin

Prepare the cashew sauce. Add the cashew butter, tamari, maple syrup, lime juice, garlic powder, and ginger to a small mixing basin, and whisk to combine. Add h2o until y'all've reached a semi-thick sauce consistency. Taste and adjust the flavor as needed, adding more tamari for saltiness, maple syrup for sweet, lime juice for acidity, and ginger for a spicy bite. Set bated.
Assemble the wraps. Lay a single kokosnoot wrap on a flat surface. Add together the Romaine lettuce, carrot, bell pepper, cucumber, fresh mint, and fresh basil to the peak third of the coconut tortillas. Do not over-stuff the roll or information technology might burst. Gently bring the top edge upward and over the filling, then fold in the two side flaps (optional), and proceed rolling until the gyre is seam downwards. Repeat with the remaining wraps.
Serve. Place the wraps seam side down on a serving platter together with the cashew dipping sauce. Serve immediately.
Store. Leftover kokosnoot tortillas and filling ingredients are best stored separately (kokosnoot tortillas in the original packaging at room temperature, filling ingredients in an air-tight container in the fridge). Leftover dipping sauce keeps well covered in the refrigerator for five-7 days.

*If you'd like to make your own coconut tortillas (rather than buying them in the store), hither is a simple recipe: ii cups raw coconut meat, 1 Tbsp. coconut water. Blend the coconut meat with water until completely smooth. And so spread the coconut batter onto a dehydrator canvas (~ 1/four inch/0.6 cm) and dehydrate information technology at 105°F/40°C for 8 hours. Then flip, and dehydrate until dry to the touch, 8 more hours.
**Nutrition information is gauge and may contain errors. Please, feel free to make your own calculations.

Nutrition Facts

Coconut Wraps

Amount Per Serving (1 of 4)

Calories 209 Calories from Fatty 117

% Daily Value*

Fat 13g 20%

Carbohydrates 20g 7%

Cobweb 6g 25%

Carbohydrate 3g 3%

Protein 6g 12%

* Percent Daily Values are based on a 2000 calorie diet.