Spicy Mango Chile Wraps

makes 6-8 servings
recipe slightly adapted from the Raw Vegan Not Gross Cookbook

for the filling:

  • 1 tablespoon sesame oil
  • 1/4 cup maple syrup
  • 1/2 teaspoon salt
  • 1/4 cup almond butter
  • 1 tablespoon nama shoyu
  • 2 tablespoons chopped fresh ginger
  • 1/4 cup fresh lemon juice
  • 1/2 cup walnuts
  • 2 teaspoons¬†red pepper flakes
  • 1 cup raw cashews

Puree all the ingredients except the cashews in a high-speed blender or food processor.  Add the cashews and pulse a few times to keep it chunky.

for assembly:

  • 1/2 head red cabbage, leaves separated and left whole
  • 1 carrot, julienned
  • 1 bell pepper, julienned
  • 1 cup julienned jicama
  • 1 mango, peeled & thinly sliced
  • handful of cilantro, for serving

Lay out cabbage leaf and place a few tablespoons of the filling vertically down the center. Arrange the carrot, bell pepper, jicama, mango and cilantro on top, then fold the sides in and serve.