Spicy Mango Chili Wraps

1 tablespoon sesame oil

¼ cup maple syrup

½ teaspoon salt

¼ cup almond butter

1 tablespoon low-sodium soy sauce

2 tablespoons peeled chopped fresh ginger root

¼ cup fresh lemon juice

½ cup raw, unsalted walnut halves

1 to 2 tablespoons crushed red pepper flakes

1 1/3 cups raw, unsalted cashews

½ head red cabbage, leaves separated

1 medium carrot, cut into thin matchsticks (julienne)

1 medium bell pepper, stemmed, seeded and cut into julienne

½ small jicama, peeled and cut into julienne (may substitute 1 small Granny Smith apple or Asian pear)

Flesh of 2 small mangoes, thinly sliced

Handful bean sprouts

For the filling: Combine the sesame oil, maple syrup, salt, almond butter, soy sauce, ginger, lemon juice, walnuts and crushed red pepper flakes (to taste) in a food processor; puree until smooth. Add the cashews and pulse a few times, but try to keep those pieces chunky. The filling should have the consistency of very chunky nut butter.

When you're ready to assemble the wraps, lay out each cabbage leaf on plates or a platter. Spoon a few tablespoons of the filling down the center of each one (more on the bigger ones and less on the smaller ones). Arrange the carrot, bell pepper, jicama, mango and some sprouts on top, and serve.

Serves 6 to 8

Nutrition | Per serving (based on 8): 330 calories, 9 g protein, 34 g carbohydrates, 20 g fat, 1 g saturated fat, 0 mg cholesterol, 270 mg sodium, 6 g dietary fiber, 20 g sugar

Adapted from "Raw. Vegan. Not Gross: All Vegan and Mostly Raw Recipes for People Who Love to Eat," by Laura Miller (Flatiron Books, 2016).