Loading Video...

Wrapatouille with Cashew Sour "Cream"

  • Level: Easy
  • Total: 1 hr 10 min (includes soaking time)
  • Active: 45 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Cashew Sour "Cream":

1 cup raw cashews

Filtered water 

1/4 cup extra-virgin olive oil 

2 tablespoons fresh lemon juice 

2 teaspoons cider vinegar 

3/4 teaspoon sea salt 

Ratatouille Filling:

3 tablespoons extra-virgin olive oil

1 1/2 cups yellow onion strips (3- by 1/2-inch)

2 teaspoons minced garlic 

2 cups peeled eggplant strips (3- by 1/2-inch)

1 cup green bell peppers strips (3- by 1/2-inch)

1 cup red bell peppers strips (3- by 1/2-inch)

1 cup zucchini strips (3- by 1/2-inch) 

1 1/2 cups cherry tomatoes, halved 

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 teaspoon chopped fresh thyme

1/2 cup store-bought marinara sauce 

1 tablespoon balsamic vinegar 

Pinch crushed red pepper

Sea salt and pepper

6 to 8 whole-grain lavash or large rice tortillas, for serving 

1 tablespoon chopped fresh parsley, for serving

Directions

  1. For the sour cream sauce: Soak the cashews in filtered water for 1 hour and drain. Blend the cashews, oil, lemon juice, vinegar, salt and 1/2 cup filtered water in a high-speed blender until very smooth and creamy, about 30 seconds. If necessary, scrape down the sides of the blender jar with a spatula and blend again. The sauce will keep for up to 5 days in a covered container in the refrigerator.
  2. For the ratatouille filling: Heat the oil in a large saute pan over medium heat. Cook the onions and garlic, stirring occasionally, until they are lightly caramelized, about 6 minutes. Add the eggplant and cook, stirring occasionally, until slightly softened, about 5 minutes. Stir in the peppers and zucchini and continue to cook until slightly softened, about 5 minutes. Add the tomatoes, parsley, basil, thyme, marinara sauce, vinegar, crushed red pepper and some salt and pepper and cook until the mixture is cohesive with each vegetable retaining its individual character, 5 to 7 minutes.
  3. Mix the ratatouille well and place a large scoop on a fresh lavash or tortilla. Spoon a healthy dollop of the sour "cream" sauce on top and fold over both sides of the wrap to close it. Put a small spoonful of the sour "cream" sauce on top of the sealed wrap and sprinkle with fresh chopped parsley.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.