MANGO BASIL WRAPS

Ingredients:
 
FOR COCONUT SPREAD
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
 
FOR WRAPS
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.

MANGO BASIL WRAPS

Instructions