Veggie Wraps

Roll-up your favorite veggies for tasty wrap. Serve on its own as a light lunch or before a meal in place of salad. You might even make it part of your Superbowl Sunday or other favorite game day party foods. 

Ingredients:

• 8 large cabbage leaves
•  1 recipe Hot Red Pepper Dip, to taste
• 2 medium size carrots, cut into 3-inch long thin strips
• 2 celery stalks, cut into 3-inch long thin strips
• 1 cucumber, cut into 3-inch long thin strips
• 8 fresh dill sprigs
• Spice Lab Himalayan salt or other brand, to taste
• finely ground black pepper, to taste

Directions:

1. Carefully remove 8 outer leaves from a head of cabbage and cut out and discard the lower part of the center veins. Wash leaves and pat with a clean towel until fully dry.
2. Spread with the Hot Red Pepper Dip.
3. Top with the raw vegetables and remaining ingredients. Roll up, secure with a toothpick, and serve!

Variations:

1. Replace the vegetables in this recipe with any other vegetables that can be sliced into strips or small rounds, such as bell pepper, zucchini, summer squash,  radish, or jalapeño pepper.
2. Replace dill with organic sprouts, such as alfalfa, clover, mung bean, lentil. or broccoli sprouts.
3. Add a small amount of crushed red pepper flakes.
4. Replace the cabbage leaves with a few large lettuce leaves stacked together. Iceberg, red lettuce, and romaine work well. Or maybe try SunFood Superfood Coconut Wraps.
5. Replace the Hot Red Pepper Dip with homemade Vegan Mayo or store-bought vegan mayonnaise.

Yield:
Makes 8 wraps

P R I N T