Wraps ‘n’ Rolls

[ 0 ] May 15, 2010 |
Wraps and rolls

Wrappin’ and rollin’

There’s as many different ways to make a wrap as there are colors in the rainbow. For those new to raw cooking, I’ve included a list of some of my favorite wrap and roll ingredients, from which you can pick and choose whatever most pleases your taste buds.



  • Romaine leaves
  • Nori sheets
  • Collard leaves
  • Cabbage leaves
  • Rice papers
  • Raw tortillas
  • Coconut wraps

Basic fillings

  • Alfalfa or sunflower sprouts
  • Avocados, thinly sliced
  • Red bell peppers, julienned
  • Cucumber, seeded and julienned
  • Red onion, thinly sliced
  • Carrots, julienne sliced
  • Tomato, chopped or sliced

Crunchy bits

  • Sesame seeds
  • Sunflower seeds
  • Dulse flakes
  • Pumpkin seeds
  • Crushed or chopped nuts (soaked and dehydrated)


  • Spicy miso paste
  • Pesto
  • Nut butter
  • Almond or cashew cheese
  • Hummus
  • Salsa
  • Guacamole
  • Tahini


  • Place wrap on flat surface.
  • Apply a thin layer of the spread of your choice on the wrap, leaving at least half an inch from the edge.
  • Start creating your own unique filling and placing them on the first 1/3 of your wrap, the part closest to you.
  • When you are finished adding ingredients, fold sides in and start rolling away from you. If you use nori sheets, it’s much easier with a bamboo roller, but not necessary. If you use rice papers, you need to wet them first for 30 seconds in warm water.

Wraps & Rolls Recipe (PDF)



Category: Entrees, Free Recipes

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