Coconut Crunch Wrap

On August 19, 2015 I vowed to recreate the Toasted Coconut Wrap from Seed restaurant in New Orleans. On March 26, 2016 I finally got around to it. Does 7 months officially count as procrastination, laziness, age-related memory loss, or something else entirely? Either way I have a very fast, very easy recipe to share with you today that you won’t even remember you’ve been waiting for.

I had one of the best three-day dining experiences of my life at Seed last summer, and the idea of recreating their wrap has stuck with me since then. (I rave about my three meals at this bright and cheery vegan joint here if you want all the details.) The original had toasted coconut chips, lettuce, tomato, and garlic aioli on lavash bread.

When I ordered it I asked them to sub hummus for the aioli to bump up the protein content. (Aioli is essentially like fancy mayonnaise and is mostly just fat.) It ended up being a fantastic combination and I think I’ve come up with a reasonable replacement I can make at home. I didn’t change much: I opted for a whole wheat wrapper instead of white, and used less coconut to keep the fat and calorie content under control. But don’t worry, there is still plenty of crunch in every bite.

If I’m honest, this is really more like assembly instructions than a recipe. You don’t have to actually cook or make anything; it’s mostly just chopping, spreading, and rolling. For such little effort, I think the end result is rather amazing. The roasted coconut flavor really marries well with the hummus, while the lettuce and tomato provide some crisp freshness. I bought all my ingredients at Whole Foods, but you could certainly make some swaps if you need to, using what’s available at your store.

If you’re in need of a quick lunch or dinner, I think this non-recipe fits the bill. If you’re in need of a sandwichy item with 40% of the Daily Value for fiber, 15% for calcium, 25% for iron, and only 5 ingredients, then I’m sure it does. Happy wrapping!

Do you have a favorite recipe you can make in 5 minutes that tastes so good you think it should’ve taken longer? I’d love to hear about it.

Coconut Crunch Wrap

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A quick, portable lunch that comes together in a matter of minutes.

• Author: Veg Girl RD
• Prep Time: 5 mins
• Total Time: 5 mins
• Yield: 1 1x

Ingredients

Scale 1x2x3x

• 1/4 cup lemon hummus
• 1 whole wheat lavash bread (mine was about 2 ounces)
• 1 cup romaine salad mix
• 1 small tomato, cut in half and thinly sliced into half moons (about 1/2 cup)
• 1/4 cup toasted coconut chips

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Instructions

1. Spread hummus on lavash bread, covering as completely as possible.
2. Cover hummus with a layer of salad mix, then top that with a layer of tomato slices.
3. Sprinkle coconut chips evenly over the tomatoes.
4. Starting at the short side, roll up like a pinwheel or jelly-roll.
5. Cut in half if you’d like, or leave whole and enjoy!

Notes

I loved the hint of lemon in the hummus, but I haven’t been able to find this particular product anywhere but Whole Foods. I think a traditional hummus would also be good, but I might stir in a tiny bit of lemon zest. I couldn’t find it at my store, but it looks like Sabra makes a Luscious Twist Hummus which I’m sure would be delicious.

Nutrition

• Serving Size: 1 wrap
• Calories: 470
• Sugar: 17 g
• Sodium: 570 mg
• Fat: 21 g
• Saturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 10 g
• Protein: 12 g
• Cholesterol: 0 mg

Kristine Duncan, Registered Dietitian

I’m a Registered Dietitian, the author of Veg Girl RD, and a vegetarian who loves to eat. I’m a nutrition nerd who teaches at the University of Washington and Skagit Valley College. I also write about nutrition professionally for magazines and books. If you want to know more, check out my About page.