These delicious Thai Detox Wraps prove that ‘fast food’ can be healthy too. They are low in fat, but high in flavor and nutrition. What’s more: it takes only a handful of ingredients and less than 15 minutes to prepare them… without any white rice, fried crust or sugary dip sauce! I like to serve them as a light lunch, exotic appetizer or refreshing summer snack.
Thai Detox Wraps with Creamy Tahini Dipping Sauce
SERVES: 4 persons (8 spring rolls)
EQUIPMENT: food processor
INGREDIENTS:
Wraps
Cabbage of your choice: kale, savoy, white cabbage…
Filling
1 cup of ripe mango
1 ripe avocado, peeled, pitted & cut into long, thin strips
2 large carrots, julienne
1 red bell pepper, julienne
1 cucumber, deseeded and julienne
1 zucchini, deseeded and julienne OR spiralized
1 large handful of leek sprouts (or other sprouts)
Tahini dipping sauce
¼ cup of tahini
3 tablespoons of lemon juice
1 tablespoon of fresh ginger, grated
1 clove of garlic
Himalayan Crystal salt or sea salt & black pepper to taste
DIRECTIONS:
Wrap ‘Leaves’
- Select the largest cabbage leaves and rinse well.
- Trim away half of the thick stem on each cabbage leaf. This will create a pliable wrap.
Tahini dipping sauce
Combine tahini, lemon juice, ginger, garlic, salt and black pepper in the food processor fitted with an S-knife. Mix until smooth.
Wraps
- Cover each cabbage leaf with a teaspoon of the tahini dipping sauce, and then add the vegetables, mango & sprouts.
- Roll each leaf into a wrap and secure it with a toothpick.
- Serve with extra tahini dipping sauce.
JULIE’S TIPS & TRICKS:
- Not so fond of mango? Replace it with other sweet tropical fruits such as pineapple, papaya or persimmon, or try a local fruit like ripe pear.
- For a 80/10/10 version of these detox wraps, drop the avocado and garlic.
What other recipes would you like me to create for you?
