Refreshing strips of mango with an added crunch from carrots and cabbage all wrapped in romaine lettuce with almond cream drizzled on top–Green Zebra Cafe prepares a mango Thai wrap with almond cream that makes for a revitalizing summer bite. Gluten free, vegan, raw, packed with protein and light and filling at the same time, this dish will have your taste buds kickin’.

Mango Thai Wrap 

1 ripe mango, cut in strips (French fry size); 1 carrot, julienned; ½ head small cabbage (any kind), shredded; 12 large romaine lettuce leaves for wrapping; 1 Tbsp. chopped cilantro.

Almond Cream  

2 Tbsp. chopped ginger; 1 tsp. Himalayan sea salt; 1 cup almond butter; ¼  cup maple syrup, honey, coconut nectar or agave; 1 tsp. chili powder; ¼  cup lemon juice; ⅛  cup water.

Blend all of the almond cream ingredients in a powerful blender. In a mixing bowl, mix the shredded cabbage with the almond cream. Evenly divide the mixture between the lettuce leaves. Top with julienned carrot, 2 to 3 of the mango strips and a pinch of cilantro. The almond cream can be made ahead and refrigerated for up to 3 days.

Green Zebra Cafe, 476 John Ringling Blvd, (941) 388-2848