A refreshing summer take on a lunchtime wrap.

Prep time:  20 mins

Total time:  20 mins

Serves: 4-6

Ingredients

Veggie Wraps

• 12 coconut wrappers
• 2 small avocados, pitted, peeled and sliced into 8 wedges each
• 4 cups kelp noodles
• 4 cups zoodles (zucchini noodles cut on an inspiralizer)
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 6 green onions cut into thin slices (same length as the red bell pepper slices)
• 1 cup packed fresh mint leaves

Mango Tahini Sauce

• 1 garlic clove
• ½ cup mango, peeled and chopped
• 1 tbsp chili garlic sauce
• 3 tbsp tahini
• 3 tbsp rice vinegar
• 1 tbsp agave sea salt

Instructions

1. Prepare the coconut wrap, layout on a dish to fill with vegetables.
2. In the center of the soft wrapper place a small pile of desired fillings. Fold the sides over so that they cover half of the pile, then begin to roll the filling into a “cigar.” Wet the sides with a bit of water to close. Set aside. 
3. To make the Mango Tahini Sauce, combine all of the ingredients in a blender and puree until smooth.
4. Enjoy immediately