Rainbow Salad Wraps with Sweet Tahini & Lime Dipping Sauce
These Rainbow Salad Wraps are a fun & vibrant way to eat the rainbow! These wraps can be filled with whatever salad items you have in the fridge, but try and include a full range of colours for all those vital nutrients! Adding a fruit like mango and something filling and creamy like avocado works really well for a summerly lunch-time treat!
These Rainbow Salad Wraps have been created exclusively for us by food blogger The Balanced Kitchen. You can find out more about The Balanced Kitchen by visiting her Instagram and popping onto her website!
- 30 mins
- Serves: 4
- 3 large Savoy Cabbage leaves, washed & shredded
- 1 Mango, sliced thinly
- 4 Carrots, peeled & cut into matchsticks
- 3 Red Cabbage leaves, washed & shredded
- 6 Spring Onions, washed & sliced thinly
- 1 Avocado, peeled & sliced
- 1 large bunch of Coriander leaves
- 4 large Tortilla Wraps
Sweet Tahini & Lime Dipping Sauce
- 2 spoonfuls Dark Tahini
- 1/2 Lime, juice only
- 1 tbsp Tamari
- 1 tbsp Pure Maple Syrup
- Cold Water (to thin the sauce)
- Prepare all of the ingredients by washing, peeling and chopping all to the same size – roughly 2 inches in length so that they all fit into the wrap together.
- Cut the wraps to size – cut the large wraps in half straight across the middle to form 2 semi circles.
- Place a few of each ingredient at the start of the wrap (being careful not to over-stuff), and roll the wrap from one side to the other. Fold any excess tortilla over the bottom to prevent the ingredients from falling out whilst you’re eating. Leave the wraps to one side whilst you create the dipping sauce.
- Add all of the sauce ingredients to a small bowl and mix the ingredients together, adding a splash of cold water until you reach the consistency you prefer.
- Serve the sauce alongside the wraps, and enjoy!
These wraps are a great way to use up leftovers! Fill with whatever leftovers you have from the night before, alongside a helping of sliced veggies for a quick and easy lunch. Have you tried adding thinly sliced leeks, spring onions or even really thinly sliced raw cauliflower?!