Today, I invented these tasty beauties! Ooh yes,…It’s a wrap! These lovely dark yellow wraps are Raw, Vegan, Gluten-free, Corn-free, Soy-free, Egg-Free & Dairy-free curry coconut wraps! They are just AMAZING!!! I found mine in a tiny vegan shop in the city center of Leuven, called SHAVT. This stands for Simple Healthy & Vegan Things!
Read on for more cool information & How I made these tasty filled wraps!
These raw wraps are curried coconut wraps. They are a product of the Philippines. Their ingredients are: coconut meat, coconut water, Himalayan pink salt & curry powder. So, it is all good for you! I don’t know anymore how much this packet with 4 wraps in them costed, but I thought it was reasonably priced. Here are the nutrition facts: Read on this picture! Their are from the brand: The PureWraps.com
The wraps are eaten straight from the package, you must not store them in the fridge or heat up!!! It is stated onto the package!
Each packet holds 4 curry wraps in them. The front of the package looks something like this:
I ate 2 of these filled beauties as a nice healthy lunch & filled them with this recipe. The wraps are a bit smaller as normal sized wraps & a bit more greasy too. You can fill them up nicely but you must use your 2 hands to gobble them up. Then you need to wash your hands but that is not a problem I believe,..it is truly finger food! x Ha!
Recipe: For 2 filled curry coconut wraps
1 witloof, ( chicory also called Belgian endive) cleaned, cut up into smaller strip, hard bitter end, cut out (130 gr)
3 cups spinach leaves, well pushed into the cups ( 125 gr)
1/2 cup red bell pepper strips ( 65 gr) , white bits & seeds removed
1 fat clove of garlic, peeled & finely cut up
Maldon sea salt
a fruity extra virgin olive oil
1 cup + 1/2 cup of finely cut up brown mushrooms, cleaned (135 gr)
1 cup of rinsed, well-drained canned pinto beans (187 gr ) This is a bit less than 1 can
1 teaspoon of ras-el-hanout, divided into 1/2 teaspoon + 1/2 teaspoon
2 raw coconut curry wraps
1. Take a larger non-stick pan & heat up on higher heat. When hot, add some drizzles of that fruity oil. Now, add chopped garlic, red pepper & witloof strips. Stir often. Add 8 grins of black pepper & some pinches of sea salt. Stir often. After 5 minutes or so, add your cut up mushrooms & stir everything round into the pan. add 1/2 teaspoon of ras-el-hanout & fry further. When your mushrooms are nearly tender & browned, add your spinach leaves & fold them into the veggie mix. after 1 minute, add your pinto beans. Stir everything round into the pan & heat up your beans. Finally, add the other 1/2 teaspoon of ras-el-hanout & check your seasoning one last time. I added a few pinches of sea salt & 10 grins of black pepper. It has to taste pungent & aromatic, not bland! 😉
2. Place a wrap onto a smaller squared plate or a wider bowl & place your raw curried coconut wrap in it. Folding is easier this way! Add a few spoonfuls of your filling on it. Like this:
Now, do this:
Then do this:
Finally, do this:
Now, you can add a bit more filling to the top inside of your wrap but I didn’t bother. Go on, gobble them all up & enjoy yourself doing so! 🙂 I had a bit of the filling over & ate it just like that. Enjoy it twice! 🙂 xxx You can also find this tasty recipe here: http://www.instructables.com/id/PeopleIts-a-wrap/
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