Raw Thai Wraps with Cilantro-Pumpkin Seed Pâté

Ali Segersten (author) Apr 16, 2013
Raw Thai Wraps with Cilantro-Pumpkin Seed Pâté and a Dipping Sauce
Average Recipe
Prep Time
20 minutes
Wait Time
6 hours
10 wraps

Use whatever fresh vegetables you have on hand. Try thin slices of bell peppers, sunflower sprouts, radish slices, sliced avocado, fresh basil, sliced red cabbage, or even fresh mango! If your collard greens are not young and tender, you might want to blanch them to make them easier to roll. See instructions on this recipe for doing so. If you don't have raw cashew butter on hand for the dipping sauce then try sunflower seed butter or almond butter instead! The dipping sauce below is spicy and perfectly balances the wraps. For a less spicy sauce, use 1 chili pepper only and remove the seeds. 

Preparation Note

Raw pumpkin seeds need to be soaked for about 6 to 8 hours prior to making this recipe.



2 cups pumpkin seeds (soaked for about 8 hours)
½ cups packed cilantro
1 cloves garlic
4 tablespoons freshly squeezed lime juice
4 tablespoons water
¾ teaspoons sea salt


10 medium collard greens
2 carrots cut into strips
1 large cucumbers cut into strips
mung bean sprouts
fresh chives
green onions
fresh mint


½ cups water
6 tablespoons raw cashew butter
2 small serrano chili peppers stem removed (or Thai chili peppers)
1 cloves garlic
1 inches fresh ginger peeled
2 tablespoons freshly squeezed lime juice
1 tablespoons coconut aminos (or wheat-free tamari)