Vegan Taco Wraps with Chipotle-Lime Dipping Sauce
I made these simple, easy-to-prepare (mostly raw) veggie wraps for lunch yesterday. I wanted something nutritious, tasty and satisfying, but since I was also famished, I needed something I could put together pretty quickly since I have a tendency to grab anything, healthy or not, when I’m extremely hungry. What could be faster or easier than wrapping some of your favourite fillings in a tortilla? It’s basically like making a sandwich. I used the organic chile tortillas I picked up on my last trip to market, but these wraps can be made 100% raw vegan by using a raw wrapper, like romaine lettuce (as I did here), collard leaves or raw food wrappers prepared in a dehydrator at 118 degrees Fahrenheit or lower.
The star ingredient of the filling for these spicy wraps is the delicious taco nut meat made from walnuts that I put together (adapted from Ani Phyo’s Raw Food Kitchen cookbook) a few months ago while I was doing my first raw food and fresh juice cleanse. For the other fillings, I simply used the veggies I happened to have on hand – red and yellow bell peppers, carrots, romaine lettuce, scallions, and cilantro. Feel free to use whatever veggies you like best.
The wraps are delicious on their own, but I think what takes them over the top for me is the dipping sauce, which also works well as a salad dressing. I adapted this sauce from a couple of different recipes I found in one of my numerous cookbooks. I haven’t actually made those specific recipes, but I must say that this combination turned out pretty well. It’s definitely a keeper in my book.
Oh, and this is a pretty spicy sauce, so if you’re not into heat, just omit the peppers.
Chipotle-Lime Dipping Sauce Recipe
Source: Inspired by recipes from The Millennium Cookbook
Makes about 2 cups | Raw Vegan*
Mise en place:
2 medium cloves of garlic
1/3 cup olive oil
1/3 cup coconut oil
1 to 2 chipotle peppers in adobo sauce*, seeds removed (for the heat lovers)
1/4 cup adobo sauce from the peppers
1/4 cup fresh lime juice, about 2 limes
1/2 cup fresh orange juice, about 2 oranges
1 tablespoon agave nectar
1 tablespoon red miso
Sea salt to taste
Combine all ingredients, except oils, in blender and process until smooth. With blender running on low, remove the small top and slowly drizzle in the olive and coconut oils to emulsify the sauce. Can be used immediately or refrigerated until needed. Will last about a week in the fridge. Enjoy!
*Recipe Notes: To make this sauce 100% raw vegan, replace the chipotles in adobo sauce with 1/2 to 1 teaspoon dried chipotle powder and add 1/4 cup of soaked, sun-dried tomatoes. Also, when refrigerated, the coconut oil may cause the sauce to solidify a bit. If so, simply leave it out for a few minutes and it will loosen and become liquid again.