Ingredients:

  • 4 large coconut wraps
  • 1 cup shredded carrots
  • 1 cup sliced bell peppers
  • 1 cup sliced cucumbers
  • ½ cup fresh cilantro leaves
  • 1 avocado, sliced
  • 1 cup cooked protein (grilled chicken, shrimp, or tofu)
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoon honey or agave syrup
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated

Instructions:

  1. In a mixing bowl, whisk together lime juice, soy sauce, honey, garlic, and ginger until well combined. Taste and adjust seasoning if necessary; set aside.
  2. Slice the avocado and set aside.
  3. Chop the desired vegetables into thin, even pieces (carrots, bell peppers, cucumbers).
  4. If using cooked protein, slice or shred it into manageable pieces.
  5. Lay a coconut wrap flat on a clean surface.
  6. Place a small handful of each filling (vegetables, protein, avocado, cilantro) in the center of the wrap.
  7. Drizzle with the tangy sauce.
  8. Fold the sides of the wrap over the fillings and roll tightly from the bottom up.
  9. Repeat for the remaining wraps.
  10. Cut each wrap in half diagonally if desired and arrange on a serving platter. Serve with extra sauce on the side.