top of page

15 min

20 min



raw. Spinach leaf wraps with the lot

Prep Time:

Total Time:



About the Recipe

Herb & cauliflower patties, mango & eschalot salsa, special sauce, sweet chilli sauce , corn zucchini crouton flakes with salad on a spinach wrap.


Wrap fillings

9 raw. Herb & cauliflower patties

3 tablespoons of raw. Corn zucchini crouton flakes

3 tablespoons raw. Mango & eschalot salsa

3 tablespoons raw. Sweet chilli sauce

6 tablespoons raw. Plum & garlic

1/4 iceberg lettuce

1 vine rippend tomato

1 avocado


3 large spinach leaves


1/2 lemon


Step 1 Slice thinly the avocado, tomato, lettuce and place ready to add to your wrap.

Step 12 Wash and trim your spinach leaves and lay one flat on a chopping board.

Step 3 Layer some of your lettuce, tomato and avocado in the centre of the spinach leaf ( refer to photos for a better indication of how to arrange your salad on the wraps).

Step 4 Next place 2 tablespoons of raw. Mango & eschalot salsa on top of the salad layers

Step 5 of the raw. Herb & cauliflower patties in half and place them on onto the spinach wrap.

Step 6 Next drizzle a tablespoon of both the raw sauces on top of the filling and top with raw. Corn zucchini crouton flakes.

Step 7 Finally carefully close your wrap by folding the top down and then the sides, cut into halves and serve with a wedge of fresh lemon.

Chef's Tips

  • Please use any of my raw sauces you like in this dish or you may have favourites of your own you would like to substitute the ones I use in this recipe

bottom of page