For the Wraps:
        • 1 Head Buttercrunch Lettuce
        • ½ Small Purple Cabbage
        • 2 Medium Carrots
        • 1 Bell Pepper

     For the Raw Vegan “meat”
        • 1 Container Baby Bella Mushrooms
        • 2 Medium Carrots
        • ½ Cup Walnuts
        • ¼ Cup Chopped Onion
        • 2 Garlic Cloves
        • 2 tsp Paprika
        • 1 tsp Garlic Powder
        • 1 tsp Onion Powder
        • ½ tsp Sage
        • 2 TBSP Nutritional Yeast
        • ¼ tsp Sea Salt
        • 1 tsp Coconut Aminos

     For the Ginger Sauce:
        • ⅓ Cup Nut Butter of Choice (Almond, Peanut,
        and Cashew are all great options)
        • 1 Bottle of GINGER SuperShot
        • 1 tbsp Maple Syrup
        • Pinch of Salt if the Nut Butter is Unsalted

1. Begin by making the raw vegan meat. Roughly chop
the mushroom, carrots, onions, and the garlic and add
to the food processor. Add remaining “meat” ingredients
and pulse until a meat like texture has formed.

2. Finely chop the bell pepper, carrots, and purple cabbage.

3. Make the ginger sauce by whisking together the nut
butter, GINGER SuperShot and maple syrup together in
a bowl.

4. Assemble the wraps by filling a large lettuce leaf up
with the vegetables followed by the raw vegan meat.
Drizzle the ginger sauce on top.

Serve and enjoy!