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Asparagus Quinoa Spring Roll Coconut Wrap

Low Carb | 70 Calories | 4 Net Carbs | Organic Coconut Wraps | NUCO Coconut Wraps | Organic Original Coconut Wraps | Paleo | Vegan | Grain Free

Prep Time: 15 min | Total Time: 15 min

Spring Roll Ingredients:

  • 2 Organic Original Coconut Wraps
  • 1 Cup white quinoa, cooked
  • 6-8 steamed asparagus
  • 4 Romaine Lettuce Leaves

 

Peanut Dipping Sauce

  • 1/2 Teaspoon Organic Chili GInger Coconut Vinegar
  • 2 Tablespoons PB2 (powdered peanut butter)
  • 2 Tablespoons warm water
  • 1 Tablespoon low sodium soy sauce
  • Splash of sesame oil

#COOKWITHNUCO Directions:

  1. Place 2 romaine lettuce leaves in the center of the coconut wrap and top with 2 spoonfuls of quinoa, and 3 - 4 pieces of asparagus. Fold the bottom towards the center and the fold the sides of the wrap towards the center. Roll the wrapper until it resemble a spring roll! Repeat for the second coconut wrap.
  2. Mix together the PB2 with the warm water until combined. Pour in soy sauce, sesame oil, and chili ginger coconut vinegar, then whisk together until combined.
  3. Serve with the peanut dipping sauce. Enjoy!

 

 


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