Coconut Wraps

This is a delicious Mexican dish that is good served with a scoop of guacamole or sour cream. For extra flavor, you could include 2  tablespoons fresh minced herbs such as cilantro, basil, dill, tarragon, chives, or oregano.

Serves 4

Ingredients

2 cups young coconut meat

1 cup mango

¹⁄₂ teaspoon salt, divided

1 cup soaked sunflower seeds

¹⁄₂ cup corn, fresh cut off cob

¹⁄₈ cup red or white onion, diced

1 tablespoon lime juice

¹⁄₄ teaspoon oregano

¹⁄₄ teaspoon cumin

¹⁄₄ teaspoon chili powder

¹⁄₂ cup tomato, diced

¹⁄₂ cup iceberg lettuce, finely shredded

1 cup tomato salsa

1. Prepare the burrito wraps the day before or in the morning. To make the wraps, blend together the young coconut meat, mango, and ¹⁄₄ teaspoon salt. Spread the burrito wrap mixture onto dehydrator trays with nonstick sheets. Dehydrate at 115°F for 4 hours.
2. Grind the sunflower seeds in a food processor until smooth. Add corn, onion, lime juice, oregano, cumin, chili powder, and ¹⁄₄ teaspoon salt and process until chunky. Add the tomato and pulse briefly. Set aside.
3. Cut the burrito wraps into round tortilla shell shapes and lay flat on a dish.
4. To prepare each burrito, place a layer of iceberg lettuce and 2 tablespoons sunflower seed mixture onto each wrap. Place a heaping spoonful of salsa onto each wrap and roll up.

Per Serving

Calories: 110

Fat: 7 g

Protein: 4 g

Sodium: 1,060 mg

Fiber: 2 g