Red Cabbage Zucchini Wrap

• Ingredients for 2 servings
• 1 package Lizza Wrap mix
• 1 zucchini
• 1 bell pepper
• 1 handful of red cabbage
• 1 onion
• 4-5 lettuce leaves
• 1 handful of fresh mint
• 130 g coconut milk
• Juice and zest of 1 lime
• 1 garlic clove
• 1 piece of ginger
• 70 g cashew butter
• A splash of vinegar
• 15 g xylitol
• Salt, pepper, paprika, and cumin as needed

How to make it:

1. Preheat the fan-assisted oven to 200°C.

2. Prepare the Lizza wrap dough according to package instructions. Divide into 4 pieces and roll out each piece as thin as possible between two sheets of baking paper.

3. Prepare the sauce: mix coconut milk with cashew butter and lime juice/zest. Press garlic, chop ginger, and season with spices and xylitol.

4. Cut vegetables for the filling: slice onions thinly, cut peppers into thin strips, slice zucchini into thin rounds, grate red cabbage, and wash lettuce leaves.

5. Blanch the grated red cabbage in hot water for about 5 minutes, then drain.

6. Fry/grill the zucchini slices in a little oil.

7. In a non-stick pan, without oil, fry the wraps until both sides are nicely browned (about 3-4 minutes).

8. In the middle of each warm wrap, spread some sauce and then add some filling (leave about 2 cm free at the bottom edge). Fold the bottom edge up to the middle, then fold the sides in to the center.

 Enjoy your Lizza wrap!