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Veggie Coconut Wraps with Kimchi Mayo Sauce

Veggie Coconut Wraps with Kimchi Mayo Sauce

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 8

A variety of veggies are wrapped in gluten-free coconut wraps and served with a kimchi mayo dip. A perfect snack, lunch, or appetizer!

Author Sandra Galvé
by Sandra Galvé
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: 8 Coconut Veggie Wraps (8 Servings)
Needed Kitchenware: Mixing bowl, steamer, cooking pan, 1 sheets of parchment paper, rolling pin, blender or food processor.
Coconut Tortillas
  • 70g coconut flour
  • 10g psyllium husk
  • 1 tbsp of extra virgin olive oil
  • ¼ tsp salt
  • 250ml warm water
Kimchi Mayo Dip
  • 150ml coconut cream
  • 2 tbsp of vegan kimchi (I used The Living Good)
  • 2 tbsp of pumpkin pureé or steamed pumpkin
Filling
  • 3 stalks and leaf of green chard, chopped
  • 1 cup red cabbage, cut into strips
  • ½ cup squash, cut into ingots
  • 1 small zucchini, cut into strips
Recipe Directions

Directions

  • Prepare your vegetables and set aside. Place your squash and zucchini into your steamer. If using fresh pumpkin for the dip, place the pumpkin also into the steamer. Let this cook as you do the rest of the recipe, around 5-10 minutes. If you wish to steam your chard as well, place into the steamer for the last couple of minutes.
  • To make the coconut tortillas, add to a mixing bowl your coconut flour, psyllium husk, and salt. Mix well. (Watch the video below to see the whole process.)
  • Add the warm water to the bowl and mix well. Let the mix stand for about 10 minutes to allow the mix to get hydrated by the water. You will notice the volume expand as it fully absorbs the water.
  • Now add the olive oil and, using your hands, work the oil into the mix until it starts to form a dough that is no longer sticky.
  • Get 2 sheets of parchment paper ready. Lay one on your work surface. Put the dough onto the work surface and divide into 4 equal portions. Set aside the other portions.
  • Place the dough in the center of your surface and flatten it out with your fingers into a rough circle. Place the other parchment paper on top and using your rolling pin, roll the dough in the middle into a large, flat, circle tortilla. Once done, carefully remove the top sheet. You can leave your tortilla with a rough edge or you can use a round bowl to cut a clean edge.
  • Transfer this tortilla to a cooking pan and cook on medium heat a few minutes on each side until golden brown. Continue the process for the other 3 tortillas.
  • To make the dip, combine the coconut cream, kimchi, and pumpkin into a blender or food processor and blend until smooth.
  • Assemble the wraps with the veggies and cut in half for each serving. Serve with the dip on the side and enjoy!
Notes

The water for the coconut wraps should be warmer than lukewarm but not hot. It should feel warm to the touch of your finger.

Recipe video

Watch Video

Recipe nutrition

Nutritional Information

Yield: 8 Coconut Veggie Wraps
Servings: 8
Information per serving:
Energy: 119.3 kcal
Carbohydrate: 12.4 g
Protein: 3.2 g
Fiber: 5.6 g
Sugar: 3.7 g
Fat: 6.6 g
Monounsaturated Fat: 0.5 g
Polyunsatured Fat: 0.1 g
Omega-3: 0 g
Omega-6: 0.1 g
Saturated Fat: 5.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 11 mg 3% DV
Folate: 12.5 µg 3% DV
A: 2757.3 IU 118% DV
B1: 0 mg 4% DV
B2: 0.1 mg 5% DV
B3: 0.4 mg 3% DV
B5: 0.2 mg 4% DV
B6: 0.1 mg 9% DV
B12: 0 mg 0% DV
C: 20.1 mg 27% DV
D: 0 IU 0% DV
E: 0.6 mg 4% DV
K: 157.3 µg 175% DV
Calcium: 28.3 mg 3% DV
Copper: 0.1 mg 14% DV
Iron: 1.6 mg 9% DV
Magnesium: 31.8 mg 10% DV
Manganese: 0.4 mg 22% DV
Phosphorus: 40.9 mg 6% DV
Potassium: 403.5 mg 9% DV
Selenium: 2 µg 4% DV
Sodium: 150.5 mg 10% DV
Zinc: 0.3 mg 4% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

gluten-free vegetable wrap with kimchi mayo sauce

Healthy Finger Food

Chard and pumpkin with red cabbage salad and kimchi with a coconut and zucchini sauce become incredible wraps with a sauce that takes the mind away 🤪. You know, we demonstrate the endless possibilities in the vegan diet 😎.

This recipe is full of nutrition and flavor! Raw and cooked veggies offer in each serving a variety of minerals, all your vitamin A and vitamin K needs for the day, and all while being low calorie! By the way, it's an anti-inflammatory dish, gluten free, meets the AIP protocol, paleo, and of course, vegan.

gluten-free game day recipe appetizers Pouring the kimchi mayo sauce on the wraps closeup

Enjoy!

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