Modified a Cookie + Kate Recipe | Makes: 6 wraps | Time: ~40 min
1⁄4 cup coconut aminos
1 ½ to 3 tbsp agave, to taste
2 tsp apple cider vinegar
1 tsp ginger
1 tsp minced garlic
2 cups diced #carrots
1 cup diced #celery
1⁄2 yellow onion, diced
1 cup raw #walnuts, briefly pulsed in a food processorWraps and garnishes
1 head #lettuce, individual leaves carefully removed
Garnishes: Torn cilantro leaves and red pepper flakes
Prepare the sauce: In a small bowl, whisk together the aminos, agave, vinegar, ginger and garlic until well blended.
Prepare the filling: In a large saucepan over medium heat, combine the carrot, celery, and onion and cover with the sauce. Bring the sauce to a simmer, then cover and allow the vegetables to cook until fork-tender, 10 to 15 minutes.
Remove the lid and increase the heat, bringing the sauce to a boil. Allow the sauce to boil until the liquid has condensed and almost evaporated (this took about 15 to 20 minutes for me), then remove from heat. Add the pulsed walnut pieces and stir well to coat. Let the mixture marinate for 5 minutes, then scoop into lettuce leaves and top with cilantro and red pepper flakes, if you’d like. Serve immediately.