Nutritional Wisdom with Carly Pollack

Sesame Ginger Asian Wraps

Kris Carr
Sesame Ginger Asian Wraps Sesame Ginger Asian Wraps

1 bunch swiss chard or collard green leaves
3-4 small carrots
1 cup fresh basil leaves
1 small purple cabbage
1 inch fresh ginger, peeled
1 clove garlic
2 tbsp sesame oil
2 dates, pitted
1-2 tbsp filtered water
1 pinch sea salt
1/2 small zucchini, chopped
1 cup Brazil nuts
1 clove garlic
1 inch fresh ginger, peeled
1 tbsp sesame oil
1-2 dates, pitted
1 pinch sea salt

Score the stem of large Swiss chard or collard leaves to use as the base of your wraps. This will allow you to roll up the wrap nicely. Set aside until ready to fill. Slice cabbage into small cuts, peel carrots into thin strips and chop up the basil. Place all veggies into a large bowl. If you’re in a hurry, simply pulse in your food processor. Blend 1 inch ginger, 1 clove garlic, 2 tbsp sesame oil, 2 dates, water and sea salt. Add into the veggies and stir. Let marinate for 10 minutes to soften the veggies. Add the zucchini, Brazil nuts, 1 clove garlic, 1 inch ginger, 1 tbsp sesame oil, 1-2 dates and sea salt into your food processor and pulse until well incorporated. Spoon out the nut pate on your wrap. Top with a spoonful of the marinated veggies. Roll up tightly and cut in half if desired.

1 Batch

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