Raw Vegan Coco Lettuce Wraps

Want an easy and healthy raw vegan lunch with a bomb sauce? Look no further! This meal only takes 5 minutes or less to make! Full recipe below 👇🏽

This coco lettuce wraps recipe is a part of my Blooming Raw Uncook Book which includes 134 more delicious raw vegan recipes, meal inspiration, kitchen essentials and more in the eBook.

INGREDIENTS:

• 3 - 4 raw coconut wraps*
• 2 cups romaine lettuce, shredded
• 3 - 4 tbsp cilantro, chopped
• 1 - 2 green onion stalks, chopped
• ½ cucumber, stripped into noodles*
• ¼ - ½ cup carrots, grated, shredded or stripped
• ¼ - ½ cup arugula microgreens 
• pink himalayan or sea salt to taste
• black pepper to taste 
• lime ginger cashew sauce to taste (see below)

LIME GINGER CASHEW SAUCE: 

• 2 tbsp unsalted cashew butter
• 2 tsp nama shoyu
• 4 tsp blue agave nectar
• 2 tsp sesame oil
• 4 tsp lime juice 
• ½ tbsp ginger, grated
• ¹⁄₁₆ cup water or as needed
• black sesame seeds, for garnish (optional)

INSTRUCTIONS:

•  Prep and wash all ingredients.
•  Lay out 3 - 4 coconut wraps on a cutting board or plate. 
•  Start building the wraps with the shredded lettuce as the base. 
•  Combine all the remaining chopped ingredients into each wrap, adding a little bit of each ingredient at a time. 
•  Garnish with the pink himalayan and black pepper to taste. Roll wraps gently and cut the wraps in the middle at a slightly diagonal angle. 
•  Prepare the lime ginger cashew sauce in a high speed blender and add to a small dipping sauce bowl. Garnish with black sesame seeds, dip and enjoy!  

NOTES & TIPS: 

*I buy my coconut wraps on Amazon or Thrive Market.

*I used the Titan vegetable peeler to strip the cucumber.

Want 134 more delicious raw vegan recipes? Get them in my Blooming Raw Uncook Book now! 🤤

Tag me on Instagram if you make this bomb recipe! I love to see your delicious meal recreations! 

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