3 Coconut Wrap Recipes
I am addicted to Sunfoods Coconut Wraps! I have been carrying them around with me everywhere and stuffing them with whatever I can find. These babies are packed full of potassium and calcium, which are great for blood pressure and bone health respectively.
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Shawarma is a traditional Arabic dish, that many of you may know as the ‘doner kebab’.
It seems fitting that the Turkish translation is ‘turn’, as you will certainly be turning again and again back to this wrap! Traditionally a shawarma is a spit roast layered with thinly sliced meat and fat. This can be either lamb, chicken, beef, veal etc. But unless any of you have a gigantic rotating silver skewer under your beds, I recommend just chucking whatever type of meat in whatever format you wish. It could even be fun to play around with some cured meats.
The benefits of tzatziki lie in the healing properties in the living cultures of the yoghurt. A beautifully fresh and zingy accompaniment to the deep flavours and juices of the meat.
cooked meat of your choice
tomatoe - diced
1 cup yogurt
1 english cucumber – peeled and grated
3 garlic cloves
1/3 cup olive oil
1 tbsp red wine vinegar
1 tbsp fresh dill
salt & pepper to taste
Combine all the tzatziki ingredients and refrigerate for 2-3 hours before using.
Chicken Caesar Wrap
Long have the words “Caesar Dressing” led people to recoil in fear, as it is hailed for containing more hidden fats and carbs than most other ‘salads’. However, there is really no need for it to be heavy and scary! This dressing (and the whole wrap for that matter) is packed full of protein and flavours, but will leave you bouncing around the day like a little spring chicken.
Anchovies are kind of one of those ‘you either love ‘em or hate ‘em’ kind of things. I personally looove devouring their salty little bodies. Their a great source of omega-3, which is great for keeping your brain juicy, your heart cogs turning and your bones strong. Oh and they have one of the lowest amount of mercury of many consumable fish, keep it in the sky and out of your belly.
1 chicken thigh - cooked and chopped into small pieces
Makes 1 cup
1 large egg
3 tsp dry mustard powder
1 Tbs honey
1 ½ tsp vinegar
250 ml (1 cup) grapeseed oil or sunflower oil
1 ½ Tbs lemon juice
5 anchovies – finely mashed
1 clove garlic – finely mashed
1 Tbs flat leave parsley – finely chopped
1⁄2 tsp salt
Whisk the egg, mustard powder, honey, salt and pepper together.
Add a very small amount of oil and whisk until combined. Keep adding small amounts of oil into the mixture and keep combining it.
After about 1⁄4 cup of oil, slowly pour the rest of the oil in a fine stream into the mixture while whisking.
After half the oil has been used, pour in the vinegar and keep adding the oil while whisking.
The secret to good mayonnaise is to pour the oil into the mixture very slowly while whisking.
In a mortar and pestle mash the anchovies with the garlic and parsley and add to the mayonnaise.
Add salt, pepper and lemon juice to taste at the end.
Stores for up to two weeks in the refrigerator in an airtight jar
Sweet & Sour Shrimp Wrap
Big shrimp, little shrimp, teeny tiny its bitsy shrimp, one can never really have TOO much shrimp. A great source of omega-3 and unsaturated fats, shrimp provides for a clean, fresh foundation in which to explore a whole range of flavours. Red bell peppers contain a large amount of Vitamin C which is great for your immune system and skin! Cooking bell peppers turns them beautifully sweet, but retaining that peppery taste that offsets the sweet in the honey and pineapple so well.
And the garlic and ginger? Don’t even get me started. Ginger is one of my all time favourite ingredients, not only for its deep spicy flavour, but also it’s insurmountable health benefits including anti-inflammatory properties, immune boosting, nausea relief, and gastrointestinal relief. And garlic is one of those crazy super vegetables that belong in the allium family (along with onions) that are immune boosting and can lower cholesterol…oh and tastes amazing.
1 tbsp olive oil
¼ cup pineapple – fresh, chopped
¼ cup green bell pepper
¼ cup red bell pepper
1 tsp ginger – fresh, grated
1 clove garlic – grated
2 tbsp honey
1 tsp fish sauce
250 g small shrimp
2 tbsp apple cider vinegar
2 lettuce leaves left whole
Place a large heavy bottomed saucepan on high and stir fry the pineapple with the peppers, ginger and garlic with the olive oil.
Add the honey, fish sauce and shrimp and stir for a few seconds.
Then add the apple cider vinegar. It will froth quite a bit. Stir for about 30 seconds. Then turn off the heat and let cool to room temperature
Serve with the lettuce leaves.