Raw Vegan Wrap Recipe – No Dehydrator Needed!

There are two ways to make raw food taste extra special. Firstly, you can play with textures. Textures are great because they help us enjoy produce in a variety of different ways. Rather than always having the same old salad, we can have many different dishes made up of the same veggies. But now, they take a whole new form. For example, we can create raw pasta, pizza, lasagna, and so much more. As a result, eating vegetables becomes a fun and creative en-devour. In order to show you how to make raw food extra fun, I am partnering with wrawp – a raw vegan wrap, to bring you 5 incredible raw vegan wrap recipes. In my next blog post, I will present you with an amazing raw vegan pizza recipe that takes minutes to make (using the Wrawp pizza base).

Purchase the raw vegan wraps, or wrawps:

• The Spicy Wrawp
• The Original Wrap
• The Breakfast or Dessert Wrawp
• The Asian Wrawp
• Raw vegan pizza crust wrawp 

4 Raw Vegan Wrap Recipes

1. Raw Vegan Wrap Recipe #1: Spicy Wrawps with Tangy Asian-Inspired Almond Sauce

This raw vegan wrap recipe tastes just as good as it sounds. Both savory and sweet, it is such a perfect meal that covers all of the different flavors. And it leaves nothing to be yearned for! These are perfect for lunch, dinner, or snack. Importantly, these wraps are incredibly packed with nutrients. I used the leftover sauce for salad dressing and as a dip later. Lesson: make a ton extra!

Watch this recipe on YouTube:

Print

Spicy Wrawps with Tangy Asian-Inspired Almond Sauce

Prep Time

20 mins

Total Time

20 mins

 

Servings: 3

Ingredients

For the sauce

• 2 garlic cloves
• 2 cups chopped bell pepper red, orange, or yellow
• 2 tablespoons sprouted almond butter
• 1 tablespoon tamari
• 1 tablespoon lime juice
• 2 tablespoons coconut sugar
• 1 tablespoon chia seeds

Veggies

• 2 lettuce leaves
• 1 yellow bell pepper
• 1/8 red cabbage finely chopped
• 1 green onion
• 1 Persian cucumber

Wrap

• Spicy wrawp

Instructions

For the sauce

1. Blend all ingredients in a high speed blender until completely smooth.

To assemble

1. First, chop all veggies to your liking.
2. Next, place a dollop of sauce about 1 inch from the beginning of the wrap along the width side. Fill about 1/3 of the wrap with sauce, and place all of your veggies on top of the sauce. Then roll like you would a sushi roll - tucking and rolling.
3. Lastly, slice in half with a very sharp knife.

Recipe Notes

The sauce recipe makes enough for about 3 wraps

2. Raw Vegan Raw Recipe #2: Asian Wrawps with Cury-Dill Sauce

This recipe, like the others, is all about the delicious sauce and satisfying sweet-flavorful taste of the wrawps. I love how thin they are. It’s possible to make your own, but flattening it out like this would take quite a bit of work. Wrawps also contain apple in the ingredients, which I love, because it makes them slightly sweet. You need less salt when a sweet component is involved in your recipe. As a matter of fact, this product contains incredible ingredients that I love – very pure, and real, true food. Additionally, it is oil free.

Print

Asian Wrawps with Curry-Dill Sauce

Prep Time

20 mins

Total Time

20 mins

 

Ingredients

For the Sauce

• ½ cup cashews
• 1 tablespoon dry dill
• 1 tablespoon curry powder
• 2 garlic cloves
• 4 cups bell pepper yellow, red, or orange, chopped
• 3 cups chopped zucchini
• 2 tablespoons lemon juice
• 1 tablespoon chia seeds
• 1 tablespoon herbamare salt if using sea salt, start with ½ tablespoon
• 1 Medjoul date

Veggies

• 6 cherry tomatoes quartered
• 1 green onion
• 2 lettuce leaves
• 1 Persian cucumber

For the Wrap

• Asian wrawp

Instructions

For the Sauce

1. First, soak cashews overnight in filtered water, covered with water.
2. Then, discard the water, and place in the blender along with all other ingredients.
3. Lastly, blend all ingredients in a high speed blender until smooth.

To Assemble

1. Start by placing the wrawp with the width side closest to you. Then, fill up 1/3 of the wrawp with a dollop of sauce, starting with 1" away from the wide side.
2. Next, place all cut up veggies on top of the sauce.
3. Roll as you would a sushi roll - tucking and rolling.
4. Lastly, cut in half with a very sharp knife, and devour.

Recipe Notes

This sauce makes about 4 cups - it is much more than you need for 1 wrawp, so save some for additional wrawps, or salad dressing, or dip...

 3. Raw Vegan Raw Recipe #2: Asian Wrawps with Cury-Dill Sauce

As you all know, I love Mediterranean food. In order to make this wrap, use the original wrawp to create this delicious Raw Vegan Mediterranean Wrap. Get the recipe here:

4. Raw Vegan Wrap Recipe #4: Cinnamon Roll Wraps

Lastly, I present to you a sweet dessert wrawp. Shh… they also contain greens and vegetables tucked inside. Don’t get scared though. You will never be able to tell. I always use vegetables to cut down on my fatty sauces – it works perfectly. This one is definitely a must try!

Print

Raw Vegan Persimmon Dessert Wrawps

Prep Time

20 mins

Total Time

20 mins

 

Servings: 2

Ingredients

For the Sauce

• 1 cup chopped zucchini
• 1 ripe avocado
• 1/2 cup maple syrup
• 1/2 tablespoon cinnamon
• 1/4 cup water

For the Filling

• 2 handfuls spinach
• 1 persimmon

For the Wraps

• Use 2 Breakfast Wrawps

Instructions

For the Sauce

1. Blend all ingredients until smooth

For the filling

1. Chop persimmon into cubes

To Assemble

1. Start by placing the Breakfast wrawp with the width side closest to you. Then, fill up 1/3 of the wrawp with a dollop of sauce, starting with 1" away from the wide side.
2. Next, place 1 handful spinach and 1/2 cut up persimmon on top of the sauce.
3. Roll as you would a sushi roll - tucking and rolling.
4. Lastly, cut in half with a very sharp knife, and devour.