Thai Vegetable Wraps

Filled with crunchy raw vegetables and served with a cashew dipping sauce, these Thai vegetable wraps make an easy and delicious no-cook meal.

If you’re looking for a healthy, light, vegetable-filled meal idea then you’ll want to give these Thai wraps a try.  Crisp, crunchy and loaded with raw vegetables and fresh herbs, they make a great lunch or light dinner that’s ready in less than 30 minutes.

When the days are long and hot a recipe that doesn’t heat up the kitchen really comes in handy.  So when I’ve had my fill of salads, I make wraps.

Throwing together a vegetable wrap is easy and always satisfying.  There’s really very little effort involved, but what you get is something filled with lots of flavors and textures.  They also make a great picnic food since they’re portable and only require your fingers as utensils.

These particular veggie wraps are filled with shreds of zucchini, carrot, red cabbage, cilantro and green onions for plenty of freshness and crunch.  The dipping sauce is a spicy/sweet Thai-inspired cashew sauce with fresh ginger and lime juice.  The wraps I like to use are coconut wraps which have a nutty, slightly sweet flavor that works well with the vegetables and sauce.  They also happen to be gluten-free, paleo and vegan.

Tips for making vegetable wraps:

1. Both the sauce and vegetables can be prepared ahead to save on time, so all you have left to do is roll before serving.  The sauce is quickly whisked together by hand, while the zucchini and carrots can either be julienned or spiralized to create long strands.  I find a julienne peeler does the job quickly and easily.  As for the cabbage a sharp knife or a mandoline will give you a fine shred.
2. A little water around the edges of the coconut wraps will help to seal the wraps and keep the filling from falling out.
3. If you aren’t a fan of cilantro, replace it with baby spinach.
4. Finally, a sprinkling of chopped cashews makes a nice finish if you have some.

Enjoy!

More wraps to enjoy this summer: 

• Cucumber, Carrot and Kelp Noodle Lettuce Wraps
• Raw Paleo Falafel Wraps with Parsley Tahini Sauce
• Vegetable Nori Wraps with Sunflower Butter Dipping Sauce

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Yield: 4 Servings

Thai Vegetable Wraps

Prep Time: 20 minutes

Total Time: 20 minutes

Filled with crunchy raw vegetables and served with a cashew dipping sauce, these gluten-free, paleo and vegan Thai vegetable coconut wraps make an easy and delicious lunch, snack or dinner.

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Ingredients

For the wraps:

• ¼ of a small red cabbage, finely shredded
• 2 medium zucchini, julienned or made into noodles
• 3-4 small carrots, julienned or made into noodles
• ½ cup cilantro leaves
• 1-2 small green onions, finely chopped
• 2 Tablespoons/14g chopped cashews for serving (optional)
• Raw coconut wraps 

For the dipping sauce:

• 2 Tablespoons/30g roasted cashew butter
• 2 teaspoons/10ml coconut aminos
• 2 teaspoons/10ml maple syrup
• 2 teaspoons/10ml toasted sesame oil
• 2 teaspoons/10ml fresh lime juice
• ½ teaspoon freshly grated ginger
• Water as necessary to thin sauce

Instructions

1. Lay coconut wrap on a cut board or clean flat surface. In center of each wrap, mound vegetables and cilantro and sprinkle with chopped green onions.
2. Run a slightly damp finger over the edges of the wrap. Fold the bottom slightly over filling and in towards the center. Grab both sides and pull in towards the center. Tightly roll up to the top and seal the wrap by pressing down firmly.
3. In a small bowl whisk together dipping sauce ingredients until smooth, adding a teaspoon of water if need to thin the sauce.
4. Serve wraps with dipping sauce on the side and sprinkle with cashews if desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Coconut Secret Coconut Aminos (2 Pack) - 8 fl oz - Low Sodium Soy Sauce Alternative, Low-Glycemic - Organic, Vegan, Non-GMO, Gluten-Free, Kosher - Keto, Paleo - 96 Total Servings
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  NUCO Organic Coconut Wraps Variety Pack: Original, Turmeric, Moringa, and Cinnamon (20 wraps total)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 164Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 139mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 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.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.