A healthy light snack or meal, these Raw Zucchini Wraps with simple vegan Kale Pesto are delicious and so easy to make!
One delicious bite after another!
These two bite, raw zucchini wraps with vegan kale pesto were such a hit when I shared them way back when on Facebook that I was inspired to put the recipe together for everyone to have. And they are just as delicious as the first time I made them.
Not only are these zucchini roll-ups super healthy, but they’re refreshing, filling and fun to make. And so colorful too! All these vibrant colors are good for you – full of antioxidants, nutrients, fiber and yes, even protein!
Fresh and raw is a beautiful way to eat. At least half of our daily food consumption should be raw foods for optimal health, not always easy, but hopefully this will be a fun way to add some rawness to your life. Your mind, body and soul will thank you!
This recipe was originally published on April 2013, and has been updated with new photos and helpful tips on April 2019.
Tips For Making The Best Zucchini Wraps
Tools: The tools you’ll need are toothpicks (for holding the zucchini wraps in place), and a mandoline or vegetable peeler (to slice the zucchini into thin strips). My favorite tools for the zucchini is this mandoline (I love this one, it’s a little pricy, but it’s been an amazing tool so far) or this vegetable peeler, they are different price points and both work great! This first time I made these zucchini wraps, I used a peeler, but have since worked my up to the mandoline. If using a peeler, it’s best to use smaller zucchini, as the width will fit the blade best. (This paragraph contains affiliate links.)
Kale Pesto: To make the simple vegan kale pesto, place the ingredients in a blender or food processor and blend until somewhat smooth, or desired consistency. Looking to make it nut free, try replacing the almonds with pepitas or sunflower seeds. Or just opt for the tahini instead.
Zucchini Strips: Start by cutting of the ends of the zucchini, and slicing or peeling the zucchini lengthwise into thin strips. A medium sized zucchini will yield about 10 strips.
Assemble: Lay the zucchini strip on a flat surface, add about 1/2 – 1 teaspoon of kale pesto to 2/3 of the slice, stating at one end. Add a few micro greens to one end, than place a slice of carrot, and bell peppers on top. Starting at the end with the veggies, roll the zucchini strip into a wrap, place a toothpick on the end to hold it together. Finish it off with a sprinkle of salt and pepper.
If making ahead, keep your zucchini wraps stored in the refrigerator to ensure they stay chilled and at their best!
I hope you love these zucchini wraps! They’re:
- Easy and fun to make
- Clean eating
- Gluten free
- Oil-free option
- Healthy and delicious
These would be perfect for entertaining, and make a great appetizer or snack. Take them along to potlucks, game day parties, picnics, or just about any friend or family gathering. I also love just eating them as a light lunch, dinner or make ahead meal for brown bag lunches.
If you’re into pestos, be sure to check out this Spicy Kale Pesto w/ Zucchini Noodles, Creamy Zucchini Pesto + ‘Noodles’, Cilantro Pepita Pesto + Carrot & Zucchini Ribbons, or this classic Basil Walnut Pesto!
If you try this raw zucchini wrap recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
RAW ZUCCHINI WRAPS + KALE PESTO
A healthy appetizer with zucchini, vegan kale pesto, bell peppers, carrots and micro greens. Make these for your next party or get together!
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 10, 2 wraps per serving 1x
- Category: Appetizer, Snack
- Cuisine: Vegan, Raw
- 2 zucchini, thinly sliced lengthwise
- 1 red bell pepper, cut into thin strips or julienned
- 1 yellow bell pepper, cut into thin strips or julienned
- handful carrots, julienned (I used baby carrots, cut into quarters)
- sprouts/micro greens of choice
- cilantro, optional
- fresh cracked pepper & mineral salt
- tooth picks
Small Batch Kale Pesto
- 2 cups kale, packed (or 1 cup basil & 1 cup kale)
- 2 tablespoons almonds
- 1 clove garlic
- 2 tablespoons tahini, optional
- 3 tablespoons or so extra virgin olive oil (use water for oil-free)
- himalayan salt, to taste
Amounts for the vegetables will vary on how many your making, use your best judgement on how much you will need. 1 medium zucchini will make about 10 thin strips. If you can’t find sprouts or micro greens, try using cilantro or fresh basil leaves.
For the kale pesto, place ingredients into food processor and process until desired consistency. Taste for seasoning.
Lay your zucchini flat on a hard surface, layer with the pesto, place sprouts and 1 of each veggie in a mound on one end. Roll into a wrap and stick with a toothpick in the center. Top with mineral salt & cracked pepper.
Serve and enjoy!
Look for the smaller zucchini, they will be the perfect size for these bite size rolls. The length and width is just right, especially if using a peeler to cut into thin strips.
Use a mandolin to slice the zucchini. There are different types of mandolins from hand held to box types. Some have adjustments so you can decide how thick or thin you want your slices. If this is new to you do a google search and find the right one for you. I’m actually using a peeler, works great and is very easy to use!
If using tahini, you may need a tablespoon or so more water, use your best judgement. You don’t want runny pesto, pesto should be a thick paste.
Make your kale pesto nut free by subbing the almonds with pepitas or sunflower seeds.