• 2 CURRY COCONUT RAW WRAPS
• 2 LETTUCE LEAVES
• 1 YELLOW BELL PEPPER (JULIENNED)
• 1/8 RED CABBAGE (FINELY CHOPPED)
• 1 GREEN ONION
• 1 PERSIAN CUCUMBER
• 2 GARLIC CLOVES
• 2 CUPS BELL PEPPER (CHOPPED)
• 2 TBSP. SPROUTED ALMOND BUTTER
• 1 TBSP. TAMARI
• 1 TBSP. LIME JUICE
• 2 TBSP. COCONUT SUGAR
• 1 TBSP. CHIA SEEDS

1. Remove 2 Curry Coconut Wraps from the package and lay side by side
2. In a blender, blend garlic cloves, bell pepper, almond butter, tamari, lime juice, coconut sugar and chia seeds until creamy smooth.
3. Place a large spoonful of the creamy smooth sauce about 1 inch from the beginning of the wrap along the width side and spread around.
4. Fill about 1/3 of the wrap with the sauce.
5. Place the remaining veggies on top of the sauce.
6. Then roll like you would a sushi roll, tucking and rolling.
7. Slice in half and be sure to share with friends! Enjoy!

You can also use any wrap from our collections:

• WrawP Veggie Wraps
• Wrawp Coconut Wraps