Oct 9, 2017
These look so pretty and taste just as good. They're vegan and take about 15 minutes to make. Since the veggies last for about 2 days you can make some ahead for a day or two.
1 - 3 zucchini, thinly sliced lengthwise
1 or 2 red bell peppers, cut into thin strips
1 yellow bell pepper, cut into thin strips
2 carrots, julienned
1/2 cup sprouts or micro greens of choice. ( I grow mixed sprouts in the kitchen)
fresh cracked pepper & mineral salt
Kale Pesto Dressing:
2 cups kale
1 clove garlic
2 tablespoons tahini - this adds flavor but is optional
3 tablespoons extra virgin olive oil
The amounts for the veggies are suggested to fill 6 wraps will vary on how many you are making and how many rolls you'll get from your zucchini. I like my chock-full, so I always cut more veggies that I think I need, and then fill and enjoy. Leftovers become a salad!
For the kale pesto, place those ingredients into food processor and process until desired consistency. Taste for seasoning. Generally, a little salt is all that you need. Don't have time for that? Premade dressings are fine to use and I often experiment with Asian sauces.
Lay your zucchini flat on a hard surface, layer with the pesto, make a sprouts and veggies mound on one end. Roll into a wrap and stick with a toothpick in the center. Top with mineral salt & cracked pepper. Serve and enjoy!