ISLAND CRUNCH WRAP

image MAKES 4 SERVINGS

IN THE MIDDLE OF WINTER WHEN I start to miss the warm breezes of summer something fierce, these island-style wraps are an easy (albeit temporary) salve. They’re made with really simple, fresh ingredients and an Avocado Ranch Dressing (here) that we’re all addicted to at Field Roast. The mango salsa is something I’ll often double, so I end up having leftovers to snack on for the remainder of the week. An easy, portable lunch—you can also simply leave out the tortilla and turn it into a salad instead.

1 mango, peeled, pitted, and ¼-inch diced

½ small sweet onion, ¼-inch diced

Leaves from 4 sprigs cilantro, roughly chopped

1 clove garlic, minced

1 Roma tomato, ¼-inch diced

1 small jalapeño pepper, membrane and seeds removed, minced

3 tablespoons freshly squeezed lime juice

1 teaspoon sea salt

½ head green leaf lettuce, shredded into ½-inch pieces, washed, and spun dry

¼ head red cabbage, shredded as thinly as possible

¼ cup Avocado Ranch Dressing (here)

4 vegan wraps or burrito-size tortillas

8 pieces Island-Style Coconut Dippers (here)

1. In a medium-size bowl, combine the mango, onion, cilantro, garlic, tomato, jalapeño, lime juice, and salt. Stir well and set aside.

2. In a large bowl, toss the lettuce, cabbage, and Avocado Ranch to fully combine.

3. To assemble the wraps, lightly warm each tortilla in a microwave or warm oven for about 20 seconds, or until pliable. On each wrap, place a small handful of lettuce mixture, two pieces of Island Coconut Dippers, and a spoonful of mango salsa. Roll up and serve.