Summertime heat can be searing in Arizona, even in the mountains of the northern part of the state. Our intense sun makes me want to hike earlier in the day, have extra fluids at the ready at all times, and use the stove less! The idea for these super-simple wraps came about on one of our recent scorchers.
Owing to its combination of flavors and textures, this wrap is bursting with freshness. A couple of these tasty treats make for a nice lunch, picnic meal, or travel snack. They’d also be great to put in your backpack before hitting the trail.
The assortment of colorful veggies in these wraps provide many benefits of eating the rainbow. And raw veggies, as I explained in another summer recipe, are much more nutrient-dense, hydrating, and alkalizing than cooked. Plus, if you serve these wraps with berries and green tea, you have covered all of the 6 tastes, which should leave you feeling satiated for hours.
This recipe was inspired in part by this formula from Clean Eating Online.
Yield: 2 – 3 Servings
Ingredients (use organic or non-GMO whenever possible)
1/2 medium baked sweet potato
1 small shallot, chopped
1/4 tsp Himalayan salt, or to taste
4 – 6 butter lettuce leaves (or wraps of your choosing)
8 – 12 asparagus spears, trimmed
1/2 medium yellow squash, cut into thin strips
1/4 head red cabbage, sliced thin
1/4 bulb fennel, sliced thin
2 medium carrots, shredded
3 – 4 stems basil, leaves removed
Spin the first 4 ingredients (1/2 of baked sweet potato through salt) in a small food processor until smooth. Taste the sauce for salt, adding more if necessary.
Slather the sauce onto one side of each butter lettuce leaf. Add a bit of all of the veggies, making sure not to skimp on the fennel or basil. Roll up & enjoy this healthy, delicious creation! (Wrap in wax paper for taking on picnics, road trips, hikes, etc.)