Garden Salad and Coconut Chicken Roll

Makes 4-6

4-6 large green leaves (like chards or lettuce)
Coconut Chicken
Meat of 2 Thai coconuts cut to 1 inch slices
Juice of 1/2 lemon
1 tablespoon olive oil
1 tablespoon coconut aminos
1 teaspoon chicken masala
1 teaspoon basil
1 teaspoon nutmeg
1 teaspoon coriander



1 Large cucumber
4 tomatoes
1 cup cilantro
1/2 yellow bell pepper
1/2 orange bell pepper
Sun-Dried Tomato Pesto
juice of 2 lemons
1/2 cup sun-dried tomatoes
1 cup parsley
2 teaspoons oregano
1 teaspoon ginger
1 teaspoon nutmeg
pinch salt & pepper

1. Mix the coconut meat in Coconut Chicken ingredients and marinade for 2-3 hours.
2. In a food processor or high speed blender, blend rough all Sun-Dried Tomato Pesto ingredients.
3. Cut and mix Salad ingredients. For more interesting texture, you can leave the cilantro whole.
4. Take 1 green leaf and cut the part of the stem that stands out, to allow more even folding. Spread Salad, Sun-Dried Tomatoes and Coconut Chicken. Fold and cut in half.  Another option is to use smaller leaves and fold in one leaf inside the other.


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