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.
Have you tried hemp seeds?
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