Raw Veggie Wraps with Arugula Pesto

If you had any doubts about eating raw, I hope these wraps can change your mind. They’ve quickly become my new go-to lunch and I absolutely love the flavour and texture combination. Since I tend to stay away from flour-based products, I’m always on the search for replacements; and while you might not think a cabbage leaf can replace a traditional tortilla shell, let me tell you it absolutely can. There’s so much flavour and creaminess from the arugula pesto and roasted pumpkin – a match made in veggie heaven. Give these guys a try, because they can definitely turn around your afternoon.

Raw Veggie Wraps with Arugula Pesto (makes about 4-6)

Wraps:

green cabbage
red cabbage, thinly sliced
red pepper, thinly sliced
pumpkin, sweet potato or butternut squash roasted or steamed in cubes
green onion, thinly chopped
avocado
feta (omit if you want to keep this vegan)

Pesto:

2 cups arugula
A large handful of basil
2 garlic cloves
1/4 cup walnuts
2 tbsp. olive oil
1 tbsp. fresh lemon juice
salt and pepper to season

Directions:

1. In a blender, blend all pesto ingredients together until fairly smooth. Season with salt and pepper and set aside.

2. Roast pumpkin, sweet potato or butternut squash in the oven at 425 degrees until tender. I always have this on stock in the fridge, so if you can make this ahead you will be able to whip these wraps up in no time!

3. After everything is chopped, lay out a leaf of green cabbage; spread a large tbsp. of pesto evenly. Sprinkle the thinly sliced red cabbage all over. In the center, working lengthwise, place red pepper, feta, onions, pumpkin and avocado.

4. Begin to roll up your wrap. You can use tooth picks to hold it all together if you feel like it’s falling apart. Cut in half and enjoy!