Veggie Wraps with Thai Coconut, Lime, and Cilantro Dressing
Veggie Wraps with Thai Dressing are the rescue remedy to the ubiquitous sliced veggie party plate served with Ranch or French Onion dip. Don’t get me wrong. I understand the dilemma. As a nightmare vegetarian guest, I have wreaked havoc on many a dinner host, leaving them to wonder what the hell to serve the veggie crackpot of the family (may I offer my sincerest sympathy to all concerned, even if it’s 20 years too late). On the flipside of this, in the last 10 years, the abundance and availability of organic produce makes preparing vegetarian fare easy, and best of all, simple. Your body will thank you, and your guests will no doubt be impressed.
This one’s a done deal. Who hasn’t cut vegetables into matchsticks?? If you can “schmear” a bagel, you can “schmear” a collard leaf (not to worry. there’s room for both if you eat well). How cool are you going to look by serving these chic mini wraps at your party? Say no more. Then, the surprise of a tasty, zingy, and dairy free Thai dip. Made by you, Devil.
4. Cover the plate with cling film, and chill until serving. Serve with a bowl of the Thai Dressing on the side for dipping. Makes 16 hors d’oeuvres size wraps.