I was inspired to re-create this delicious wrap after one I recently had at Mana Foods in Paia, Maui. It goes together quickly, as long as you remember to soak the almonds the night before! Wrap and refrigerate leftovers to assemble to take for lunch the next day.
Makes 6-8 wraps
-2/3 cups raw almonds, soaked overnight in 2 cups water
-1 1/2 Tbsp olive oil
-3 Tbsp fresh chopped basil leaves
-2 Tbsp of fresh lime juice, divided
-1/2 tsp sea salt, divided
-2 very ripe avocados, peeled and pitted
-2 large carrots, grated
-1 large red pepper, seeded and cut into thin strips
-a bunch of pea or sunflower sprouts
-3 scallions, thinly sliced
-1/2 cup kalamata olives, pittted and sliced
-a bunch of fresh swiss chard leaves, center ribs removed
Drain almonds and place in a food processor with olive oil, basil, 1 tbsp of the lime juice and 1/4 tsp of salt. Process well until smooth. Adjust saltiness if desired. Scrape into a bowl and set aside.
Mash avocado into a small bowl. Season with remaining tablespoon of lime juice and the remaining 1/4 tsp of sea salt. Stir well. To assemble, lay out chard leaves. Spoon a few tablespoons of the sprouted almond mix across the bottom of each wrap along with a dollop or two of avocado mix. Arrange grated carrot, chopped olives and pea sprouts over top and then roll from bottom to top to form a neat, snug roll. Allow the sprouts and sprigs of peppers to spill out of the ends for a more attractive presentation.