by Anne Carter
New Recipe
Course: Appetizer Cuisine: Asian, maxican Prep Time:10minutes Total Time:10minutes Calories: 336kcal Author: Anne Carter
– Knife – Vegetable Peeler – Bowl – Spoon – Serving Plate
– 2 Cucumbers julienned – 2 Carrots julienned – Red cabbage thinly shaved – 1 Red bell pepper I sliced it super thin with a potato peeler – Chive strips for filling and tying the wraps –Cilantro to taste –1 Avocado
1. Wrap the cucumber in a paper towel to remove excess moisture. 2. Add the julienned veggies and optional chicken to the jicama wraps. 3. Squeeze a bit of lime juice over the filling.
4. Sprinkle with flaky sea salt, cilantro, and crushed cashews. 5. Wrap tightly and secure with a chive strip. 6. Mix all the sauce ingredients and sprinkle with black sesame seeds. Enjoy!