Recipe: Veggie Rainbow Wraps (with Almond Butter Sauce)

There's nothing I love more than when really tasty, healthy food actually LOOKS appealing to eat too.

And this recipe is just that. It's bright, colorful & fun.

Honestly, these veggie wraps are SO easy to make. A perfect healthy lunch or snack. 

So on with the recipe...

What you need (for the wraps):
6 spring rolls skins
2 carrots, 1 small zucchini, 1 small beet (or any combination thereof)
Handful of sprouts
1 avocado
1 mango
Handful cilantro
Juice of lemon or lime

What you need (for the sauce):
3T almond butter
3T lime juice
2T sesame oil
1 clove garlic
2t tamari
2t fresh grated ginger
Water, as needed

What to do:
First for the sauce, add all ingredients into a Vitamix (or blender/food processor) & blend on high. If mixture is too thick, add water a little bit at a time. Pour into a bowl or jar, set aside.

Peel carrots & beet. Julienne (aka fine slice into strips) the carrots, zucchini & beets, set aside.

Peel & cut avocado & mango into slices, set aside.

Grab a handful each of cilantro & sprouts, set them aside in piles.

To prep the wraps, follow the directions on the wrap packaging. Basically the process is this: Fill a big bowl with warm water. Take out a tea towel & lay out on counter. Take out a plate. Put 1 wrap into the bowl until it starts getting pliable (but not for so long that it gets mushy. You might find the first one is a throw away & that's okay!), then carefully & briefly dab both sides on the towel, then place on a plate.

Take a little bit from each of your piles and place in the center of the wrap (not too much or you'll regret it!), squeeze a little bit of the lemon or lime onto the contents & wrap like a burrito. That's it!

Eat right away or refrigerate for later - they are fine refrigerated for a couple days.

Serves 2