Recipe Club: Vegan Chipotle Coconut Lettuce Wraps
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Vegan Spring Rolls
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Chipotle Coconut Lettuce Wraps
We have three words for you: peppercorn ranch dressing. Made with good-for-you hemp seeds and lots of garlic, you can douse this sauce on just about anything. But it tastes especially good in these butter lettuce leaf wraps filled with coconut flakes, smoked chipotle, and slices of creamy avocado. Leave it to raw-food genius Natalia KW and her repertoire of flame-free dishes to woo even the most reluctant raw foodist. Oh, did we mention the ranch dressing?
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Serves 4
What You Need:
For the chipotle coconut:
1 tablespoon coconut oil, melted
1 teaspoon tamari
1 teaspoon maple syrup
1/2 teaspoon smoked paprika
1/4 teaspoon ground chipotle
3/4 cup large coconut flakes

For the ranch dressing:
1/3 cup fresh lemon juice
1/3 cup water
2/3 cup hemp seeds
4 garlic cloves
2 teaspoons black peppercorns
1 teaspoon salt
1 cup olive oil

For the lettuce wraps:
8 butter lettuce leaves
3 roma tomatoes, sliced
2 avocados, sliced
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What You Do:

1. For the chipotle coconut, in a medium bowl, combine coconut oil, tamari, maple syrup, paprika, and chipotle and mix well. Add coconut flakes and toss well to evenly coat.

2. For the ranch dressing, in a high-speed blender, combine lemon juice, water, hemp seeds, garlic, peppercorns, and salt and blend until smooth. While the blender is running, add olive oil and blend.

3. To assemble wraps, lay lettuce leaves on plates. Top with a tablespoon of ranch dressing and layer with tomato and avocado. Divide chipotle coconut among each wrap and serve.
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