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Veggie Coconut Rolls With Mango Tahini Sauce

A refreshing summer take on a lunchtime wrap.

Prep time:  20 mins

Total time:  20 mins

Serves: 4-6


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


  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 

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