Wrap Ingredients

1 L young thai coconut flesh, cleaned

60 ml golden flax seed, ground

125 ml water

250 ml diced tomato

Filling Ingredients

4 leaves napa cabbage

250 ml shredded carrot

250 ml julienne cucumber

125 ml julienne squash

6 green onions

1 large avocado cut into 12 slices

Directions

• Blend all wrap ingredients in a high-speed blender until thick and creamy.
• Spread over lined dehydrator tray to 3 mm thickness.
• Dehydrate at 48°C for 10 hours.
• Remove from liner and cut into desired shape.
• For the filling ingredients, cut the leafy section away from the napa cabbage and slice the rib into long skinny pieces.
• Layer on the cutting board first the coconut wrap, then across the first 25 mm of the wrap the left section of the napa, followed by 1/6 of the napa rib, 1/6 portion of all other veggies.
• Repeat until all 6 wraps are full. Roll tightly and serve with your favorite dipping sauce and lime! Enjoy!