Crunchy Rainbow Vegetable Wrap with Nut Sauce

Veggie loving, crunchy, guilt free and delicious! These amazing vegetable wraps with nutty dipping sauce are light and oh so healthy! Best of all...these veggie wraps can be made in a pinch!  Option:  Add cooked chicken or fish or bean for additional protein.

Makes 8 wraps (four servings)

8 large and full swiss chard or collard leaves
1 cup matchstick or grated carrots
1 cup purple cabbage, shredded
1 red onion, julienned
1 cup grated beets
2/3 cup almond pieces
2/3 cup pumpkin or sunflower seeds
1 cup chopped fresh mint or cilantro

Sauce:
1/2 cup creamy almond or sunflower
butter
1 tbsp coconut aminos
2 tsp sesame or avocado oil
1 tbsp apple cider vinegar
2 tbsp honey
1/2 inch piece of fresh ginger or ½ tsp powder
1 tsp hot sauce (optional) or chili powder
1/3 cup warm water
dash of salt and pepper

Instructions:
1. Carefully trim the thick spine on the green leafy veggies.  Lightly steam the leaves if they are very stiff

2. Prep all other vegetables and set aside.
3. Process sauce ingredients in a food processor or blender.
4. Spread veggies across leaf, drizzle desired amount of sauce.
5. Assemble and Eat!