This recipe was created for Blas Y Tir, using their wonderful, fresh Welsh produce.

A really fun and vibrant way to eat the rainbow! These wraps can be made with whatever salad items you have in your fridge at the time, but use what I have used as a guide and try and include the full range of colours for all those vital nutrients, plus something sweet like mango and something creamy like avocado! It all goes together to make a really delicious, Spring or Summer lunch-time treat!

Here’s what you will need for the wraps;

  • savoy cabbage leaves
  • mango
  • carrots
  • Spring onions
  • red cabbage leaves
  • avocado
  • cucumber
  • coriander
  • your choice of wraps such as flour tortillas

Prepare all of the ingredients by washing, peeling and chopping all to the same size – roughly 2 inches in length so that they all fit into the wrap together;

Cut the wraps to size also.  I used half of 1 large flour tortilla per wrap by cutting each circle into 2 but cutting straight across the middle to form 2 semi-circles.

Then place a few of each ingredient at the starts of the wrap, then carefully wrapping it around until you reach the end.  Fold any excess tortilla over the bottom to prevent the ingredients from falling out when eating.

Serve with some creamy tahini sauce for dipping in!

Rainbow Salad Wraps with Sweet Tahini & Lime Dipping Sauce

Prep Time 30 minutes
Servings 4 people
Author Joanne

Ingredients

Rainbow Wraps

  • 3 large savoy cabbage leaves washed, shredded
  • 1 mango sliced thinly
  • 4 carrots peeled, cut into matchsticks
  • 3 red cabbage leaves washed, shredded
  • 6 spring onions washed, sliced thinly
  • 1 avocado washed, sliced thinly
  • 1 large avocado peeled, sliced
  • 1 large bunch coriander leaves

Sweet Tahini & Lime Dipping Sauce

  • 2 spoonfuls dark tahini
  • 1/2 lime - juice only
  • 1 tbsp tamari
  • 1 tbsp pure Maple syrup
  • cold water to thin add gradually

Instructions

  1. Prepare all of the ingredients by washing, peeling and chopping all to the same size - roughly 2 inches in length so that they all fit into the wrap together.

  2. Cut the wraps to size also. I used half od 1 large flour tortilla per wrap by cutting each circle into 2 but cutting straight across the middle to form 2 semi-circles.

    Then place a few of each ingredient at the starts of the wrap, then carefully wrapping it around until you reach the end. Fold any excess tortilla over the bottom to prevent the ingredients from falling out when eating.

  3. Serve with some creamy tahini sauce for dipping in!
  4. Make the dipping sauce by stirring all of the ingredients together, adding a splash of water gradually until you reach the consistency you prefer.  Some tahini brands are more fluid than others so you may not need any water at all.

Please share!