A fresh vegetable filled wrap with a creamy, cooling basil hemp seed sauce that’s perfect for lunchboxes, picnics or a light meal.
I’m a bit infatuated with wraps lately. I attribute that in some part to my increasing desire for fresh raw vegetables during the warmer months of the year, but the real genius of wraps is that they are so simple to prepare yet endlessly adaptable.
In fact making raw vegetable wraps is really more assembly than it is cooking. You start with a hearty green for the base like chard or collard leaves, add a pile of thinly sliced vegetables, then finish with a generous drizzle of dressing and the whole thing is done before you know it.
It’s an ideal vegetable-rich dish to make if you’re in the mood for something other than a salad that’s conveniently portable too. Each bite is crunchy and creamy and exploding with flavors and textures.
While you can use whatever vegetables you’d like or happen to have on hand I’m partial to the combination of bell peppers, cucumber and zucchini paired with a creamy basil hemp sauce. If you have a mandolin, you can quickly cut your vegetables into matchstick sized pieces, but a good chef’s knife will do the trick as well.
The sauce, which I like to drizzle inside and use the leftovers for dipping, is what really brings everything together. A lusciously creamy blend of hemp seeds, olive oil and basil. it has a clean herbaceous flavor from the basil with a nutty, garlicky undernote from the hemp seeds and a touch of fresh garlic.
If you’ve never tried hemp seeds before, they are worth seeking out. With a mild nutty flavor that works well in all sorts of dishes they offer the added benefit of being one of the best sources of plant based protein along with omega fatty acids and fiber. The sauce is delicious in its own right and you’ll find yourself tempted to dip everything in sight into it, or at least I am.
A fresh vegetable filled wrap with a creamy, cooling basil hemp seed sauce that’s perfect for lunchboxes, picnics or light meal.
- ¼ cup/40g shelled hemp seeds
- ¼ cup/60ml filtered water
- 2 Tablespoons/30g extra virgin olive oil
- The juice of ½ a lemon
- 1 small bunch basil leaves (about 1 cup)
- 1 small garlic clove
- ½ teaspoon coarse sea salt (use less if your salt is fine not coarse)
- ¼ teaspoon freshly ground black pepper
- 4 large chard or collard leaves, stems removed
- ½ seedless cucumber, seeds removed and cut into matchstick sized pieces
- 1-2 medium zucchini, seeds removed cut in half and cut into matchstick sized pieces
- 1 red, orange or yellow bell pepper, seeds removed and cut into matchstick sized pieces
- ½ an avocado, sliced thinly (optional but adds a nice extra layer of creaminess)
Make the Basil Hemp Cream Sauce:
- Soak the hemp seeds with the filtered water in a small bowl and set aside for 20 minutes. In a small blender or food processor combine the soaked hemp seeds, olive oil, lemon juice, basil leaves, garlic, salt and pepper. Blend on high until smooth and creamy. Cover and refrigerate to thicken for at least 20 minutes before making the rolls.
Make the Rolls:
- Slice off the stem and trim down the thick part of the stalk running through the leaves by sliding a sharp pairing knife down until it is the same thickness as the leaf so as to roll more easily. If the leaves are particularly large cut them down the center to make two pieces.
- Arrange a reserved leaf on a cutting board and top with a small stack of sliced vegetables. Place a generous spoonful of the basil hemp cream across the top of the vegetables.
- Roll up, starting with the base of the leaf tucking in the ends like a burrito if you’d like.
- Repeat with remaining filling, sauce and leaves.
- Cut in two if the rolls are large and serve with additional sauce on the side for dipping.
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo
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Amount Per Serving: Calories: 194Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 591mgCarbohydrates: 19gFiber: 5gSugar: 10gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.