Description

Craving a fresh, healthy meal that comes together in just minutes? These 5-Minute Veggie Coconut Wraps are your perfect choice! Featuring turmeric coconut wraps filled with creamy hummus, spicy green curry paste, crisp bell peppers, carrots, avocado, kale, and cilantro, this dish is a delightful burst of color and flavor

Ingredients

Here’s what you need to make 5-Minute Veggie Coconut Wraps. Each ingredient adds to the creamy, spicy, and crunchy magic.

Coconut Wraps (5, turmeric flavor recommended, e.g., NUCO brand): Provide a flexible, gluten-free, slightly spiced base.
Hummus (⅔ cup, store-bought, e.g., King Harvest brand): Adds creamy, savory richness.
Green Curry Paste (7½ Tbsp, fresh or store-bought): Brings bold, spicy flavor.
Red Bell Pepper (1, thinly sliced): Offers sweet, vibrant crunch.
Fresh Cilantro (1 cup, ~1 large bundle): Infuses vibrant, herbaceous freshness.
Shredded Carrots (1½ cups): Provide sweet, crunchy texture.
Avocado (1, ripe, sliced): Adds creamy, buttery richness.
Kale (2½ cups, chopped): Offers hearty, nutrient-packed crunch.

Substitutions and Variations

Coconut Wraps: Swap with collard leaves, lettuce wraps, or keto-friendly tortillas (e.g., almond flour-based) for keto (~3–4g net carbs per serving).
Hummus: Replace with mashed avocado, tahini, or vegan cream cheese for variety.
Green Curry Paste: Use red curry paste, sriracha, or harissa for different spice profiles.
Red Bell Pepper: Swap with yellow bell pepper, cucumber, or zucchini for similar crunch.
Kale: Replace with spinach, arugula, or romaine for lighter greens.
Keto Adjustment: Use keto tortillas, reduce carrots to ½ cup, and limit hummus to ⅓ cup (~3–4g net carbs per serving).
Spicy Version: Increase curry paste to 2 Tbsp per wrap or add a pinch of red-pepper flakes.
Protein-Packed: Add ½ cup chickpeas, grilled tofu, or shredded chicken (non-vegan) per wrap.
Mediterranean Twist: Swap curry paste for olive tapenade and add feta (non-vegan) or olives.

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Instructions

Step 1: Prep the Wrap

Lay 1 turmeric coconut wrap on a clean surface or cutting board.
Spread 2 Tbsp (~32 g) hummus and 1½ Tbsp (~22 g) green curry paste on the end of the wrap closest to you.

Tip: Spread fillings thinly and evenly to avoid tearing the wrap; leave a small border for easy rolling.

Step 2: Add Fillings

Add a portion of 1 thinly sliced red bell pepper, 1½ cups shredded carrots, 1 sliced avocado, 2½ cups chopped kale, and 1 cup cilantro, dividing evenly among the 5 wraps.
Arrange fillings in a line on the hummus-curry paste layer.

Tip: Slice vegetables thinly and chop kale finely for easier rolling; don’t overfill to prevent splitting.

Step 3: Roll and Serve

Roll the wrap tightly away from you, tucking in the fillings as you go.
Place seam-side down on a serving platter.
Repeat for the remaining 4 wraps.
Serve immediately.

Tip: Use a sharp knife to cut wraps in half for easier eating; secure with a toothpick if needed.