I’ve never been very good at using leftovers so I thought I would start to make this a priority, especially now during quarantine when I’m trying to shop less.

This Thai cabbage wrap is amazing! The cabbage salad is a blend of purple cabbage, red pepper, green pepper, carrots, spring onions, broccoli and cauliflower. The dressing is simple – sesame oil, coconut aminos, salt, pepper and a pinch of garlic powder.

I found these organic coconut wraps made of 4 ingredients – coconut meat, water, oil and turmeric powder.

Honestly, I was not expecting much – but they are GREAT! Not much in the way of nutritional value but a great alternative to bread or tortillas!

You have to let the wraps sit at room temperature for about 15 minutes so that they’re nice and soft. Then I topped the wrap with the cabbage salad, some avocado mash, and arugula. I also added in some fresh mint and basil. It’s the herbs that make plant based eating so exciting! 🍃🌱

Roll the wrap and pull in the corners as you go – The wraps hold up very well which is also very welcome!

I had some left over jasmine rice, asparagus and sweet potato also, so I made a quick warm salad with some truffle oil as a side. 

Simple, clean and quick!!!