The other day when I was making my scrumptious Tuscan Pesto wraps, I decided to make Cody something a little different. He is a huge fan of Thai Curry and I thought I could make him a veggie wrap that would capture all the key flavors of one of his favorite dishes. And I did! [...]]]>

The other day when I was making my scrumptious Tuscan Pesto wraps, I decided to make Cody something a little different. He is a huge fan of Thai Curry and I thought I could make him a veggie wrap that would capture all the key flavors of one of his favorite dishes. And I did! It was easy and SO tasty!

The sauce is creamy and rich, with a lot of spice from the green curry paste and just enough tang from the ginger and lime to keep you coming back for more!

Ingredients

All of your wrap fixings, whatever veggies you like!
1/2 cup raw walnuts
zest and juice of 1 lime
2 tsp green curry paste (I would have used more but this stuff was ferociously hot!)
1/2 inch of ginger
1 Tbsp agave nectar
1 Tbsp coconut oil
1 cup water
pinch of salt

Blend all of the ingredients (except veggie fixing!) in a food processor. I chose to leave a few dollops quite thick, for dipping, and then add in most of the water, to thin the sauce out.

I tossed all of the veggie filling with the sauce and piled it into butter lettuce wraps.

Cody loved it and gave it his lip smacking approval!