Coconut Curry Vegetable Wrap
1/4 large cucumber, sliced and then quartered
1/2 medium red bell pepper, cut into small squares
7 baby carrots, sliced
1/4 cup whole cashews
1/4 cup unsweetened coconut milk
1 tsp. reduced sodium tamari
1 tsp. fresh lemon juice
1/8 tsp. ground celery seed
1/8 tsp. ground cumin
1/4 tsp. mild curry powder
sea salt and freshly ground black pepper, to taste
2 whole grain tortillas (I used Smart & Delicious Low Carb High Fiber tortillas)
Prepare your vegetables and place them in a medium bowl. Set aside.
In a small bowl, mix together the coconut milk, tamari, lemon juice, celery seed, cumin, and curry. Add sea salt and freshly ground black pepper to taste. Drizzle the sauce over the vegetables and stir until all the veggies are coated. Stir in the cashews.
Place two pieces of the romaine lettuce on a tortilla.
Top with half of the vegetable mixture.
Roll the wrap and cut in half. If you have a lunch buddy, repeat the process with the second tortilla. Or, if you are like me, put the other half of the mixture in the fridge and you have a quick lunch ready for tomorrow!
I know what some of you are thinking. I can't eat something with coconut milk and cashews--too many calories! Too much fat! You know who you are. Please stop. Let me remind you that our bodies need fat. And the fat that comes from plant sources is the good kind. Yes, coconut milk and cashews are calorie-dense foods. But paired with low-calorie vegetables, you have a perfectly balanced lunch. For the curious, I punched this recipe into my handy-dandy Mac Gourmet program and got the following nutritional profile:
Serving size: One wrap
Fat: 17 grams
Carbs: 16 grams
Sugars: 5 grams
Protein: 7 grams
Fiber: 14 grams
Sodium: 202 mg
For dessert I had three slices of watermelon. Mmmmm--a perfect lunch!