Spicy Mango Chili Wraps

In preparation for some cooking lessons I’ll be teaching soon, I have been experimenting with some new recipes lately that fit into the raw food, vegan and/or gluten free categories. Although I personally tend not to limit my diet in any particular way (let’s put it this way, if I’m craving a croissant or a burger or gelato, I’m having it), I strongly believe in the philosophy of “everything in moderation”. So I get a great sense of satisfaction from cooking and eating for health and vitality in order to balance out those times when I do choose to indulge. I often incorporate clean eating habits into my day to day meals, and it’s quite a fun challenge coming up with new ways to make a healthy meal appealing and interesting.

 Wraps using lettuce, collard or beautiful red cabbage leaves are a clever way to omit gluten and carbs, and are every bit as satisfying as sandwiches, tacos or burritos. So when I came across the recipe for these Spicy Mango Chili Wraps on YouTube channel Tastemade, I absolutely flipped for the raw nut filling and knew I had to try it. This is the epitome of a raw food dish that doesn’t leave you feeling deprived. The wraps are so vibrant and flavorful, you’ll probably forget that it’s a raw food altogether! The spicy, nutty filling is slightly reminiscent of a Thai peanut sauce but with a chunkier texture. And you can go crazy with the toppings- try it with jicama, carrots and sprouts, or just use what you already have on hand in your kitchen!

adapted from Raw. Vegan. Not Gross. 

makes 4-6 servings


Shell Assembly:
1/2 head of red cabbage

1 bell pepper, cut into matchsticks

1 mango, thinly sliced

1 handful microgreens
4-6 chives (optional)

1 tbsp sesame oil

¼ cup maple syrup

½ tsp salt

¼ cup almond butter

1 tbsp soy sauce
2 tbsp ginger, diced

¼ cup lemon juice 

½ cup walnuts

1 cup cashews 

1 tbsp chili flakes

1 tsp cayenne

1. In a high-speed blender or food processor, puree all the filling ingredients, except the cashews. 

2. Add cashews and pulse it a few times, making sure to keep a chunky texture.
3. Now assemble: Lay out a cabbage leaf, placing a few tablespoons of the filling vertically down the center of the leaf. Arrange the bell pepper, mango and micro greens on top and secure with a chive, if desired.

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