Sesame Ginger Asian Wraps

Ingredients:

Yield: 4 servings

Wrap Base:

Swiss chard leaves, or collard leaves

Veggies:

1 small purple cabbage (approximately 1 cup chopped)
3-4 small carrots, peeled
1 cup basil, packed

Marinade Sauce:

1 inch knob fresh ginger, peeled
1 clove garlic
2 tablespoons sesame oil
2 dates, pitted
1-2 tablespoons water
pinch sea salt

Nut Pate Base:

1/2 small zucchini (approximately 1 cup chopped)
1 cup Brazil nuts
1 clove garlic
1 inch knob ginger
1 tablespoon sesame oil
1-2 dates, pitted
pinch sea salt


Directions:

1. Score the stem of large Swiss chard or collard leaves to use as the base of your wraps. This will allow you to roll up the wrap nicely. Set aside until ready to fill.

2. Slice cabbage into small cuts, peel carrots into thin strips and chop up the basil. Place all veggies into a large bowl. If you’re in a hurry, simply pulse in your food processor.

3. Blend the marinade sauce ingredients. Add into the veggies and stir. Let marinate for 10 minutes to soften the veggies.

4. Add the nut pate ingredients into your food processor and pulse until well incorporated.

5. Spoon out the nut pate on your wrap. Top with a spoonful of the marinated veggies.

6. Roll up tightly and cut in half if desired.

Source: Heather Rampolla