top of page




  • 1 package (7 ounces) creamed coconut (see recipe)
  • 1 cup warm water
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons onion powder
  • 2 cloves garlic, to taste
  • ½ teaspoon fine sea salt, to taste
  • ½ teaspoon red pepper flakes
  • 1 teaspoon ground ginger
  • ½ teaspoon coarse black pepper



  • Six 10-inch flour tortillas
  • 2 ounces snow pea sprouts or shoots or favorite sprouts
  • 1 large English cucumber, thinly sliced
  • 1 large, not overly ripe mango, peeled, pitted, and cut into cubes
  • 3 small avocados, pitted, peeled, and sliced (optional)
  • 24 fresh basil leaves
  • Salt and pepper, to taste
  • 6 tablespoons chopped fresh cilantro or parsley
  • Instructions

    To make the spread:

    1. Combine all the ingredients in a blender, and blend until smooth. Place in the fridge for 1 to 2 hours, stirring occasionally to check on thickness. It will thicken and set as it chills. If the spread is too thick upon coming out of the fridge, reheat it just for a few seconds in the microwave or leave it at room temperature until it is spreadable.
    2. You will have extra spread leftover; store it in an airtight container in the fridge and save for another use. (To use it as a sauce in other recipes, reheat it in the microwave or in a saucepan over low heat.)

    To assemble the wraps :

    1. Smear 2 tablespoons coconut spread in the center of each tortilla.
    2. Place a generous handful of sprouts on top, followed by ⅓ cup cucumber, ¼ cup mango, the slices of ½ an avocado, and 4 basil leaves.
    3. Sprinkle with a little salt and pepper to taste, and top it off with 1 tablespoon cilantro. Wrap tightly and serve.
bottom of page