Raw Vegan Veggie Wraps With Guacamole and Lemon Free Recipe

Raw Organic Vegan Veggie Wraps With Guacamole and Lemon
Raw Organic Vegan Veggie Wraps With Guacamole and Lemon

Broccoli has never tasted so good! There’s nothing bland about these veggie wraps; they are potently flavorful. These make a complete meal on their own, but they’re also lovely to serve as appetizers on occasions where you have several dishes you’d like to prepare.

We think of these as being “Mexican-Inspired.” They were inspired by the humble burrito, but in the end they don’t have all that much in common with their original inspiration.

Great for kids! Because the guacamole and lemon are the most important flavors in this dish, they’ll scarcely realize they’re eating broccoli and other veggies.

Servings:

Makes 8 wraps. As a complete meal, this recipe serves two hungry adults. As an appetizer, it serves up to 8 people.

Prep Time: 20 minutes


Cooking Time: Since these wraps are totally, 100% raw, you don’t need to allow for any cooking time — there isn’t anything you need to cook.

Kitchen Tools You Will Need for Preparing This Recipe:

  • 1 Chopping knife
  • 1 Spoon
  • 2 Mixing bowls
  • Dry measuring cup: 1/2 cup
  • Liquid measuring cup
  • Cutting board or cutting surface

Filling:

  • 1 cup sunflower seeds, coarsely chopped and ground — If you’d like more info about how to do this, see our tutorial. You can use a coffee grinder, hand grinder or food processor
  • 1 large clove of garlic
  • 1 chopped leek or green onion
  • 2 large chopped radishes
  • 1/8 teaspoon salt
  • 1/8 teaspoon cumin
  • 2 tablespoons flax oil or any healthy oil you happen to have on hand
  • 1/2 a lemon, squeezed. We’re guessing this translates to about 2 oz of lemon juice, give or take.

Start with the ground sunflower seeds in your bowl. Chop up all the veggies and add them to the sunflower seeds. Stir well to mix everything together. Add the seasonings, then add the lemon and flax oil. Stir again until everything is mixed well.

Guacamole:

  • 3 medium to large avocadoes
  • 2 small tomatoes
  • 1 large clove garlic
  • 1/2 a lemon, squeezed
  • 1/8 teaspoon salt
  • Dash of cumin
  • Dash of black pepper

Start with the squeezed lemon in your bowl. Add the 3 avocadoes. Mix. Add the tomatoes and seasonings. Stir well.

Topping:

  • 1 Red bell pepper, chopped
  • 1/2 cup finely chopped broccoli florets
  • 1 small hot red pepper (optional)

Chop everything and set aside.

Wrap

We used the leaves from a small green cabbage instead of a tortilla or other wrapper. Alternately, you could use lettuce leaves or other leafy greens if you prefer.

Putting It All Together:

Peel off a cabbage leaf.

Tip: When you slice your cabbage leaf close to the stem with your knife, and pull it off from the bottom, you may have better success and fewer torn leaves than if you just pull the leaves off from the top.


Place a leaf on a plate. Next, turn on your creativity and enable the prettiest presentation possible when you take care of the final steps; add the filling, then add the guacamole, and then place your toppings on top. Don’t all those reds and greens look gorgeous together?


Repeat until you’ve completed all your wraps, then serve ASAP.


Bon Appetit!

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