Raw Taco Wraps with Mango Chutney

bee green raw taco wrapsI brought back an old Bee Green favorite recipe this past weekend for an event I hosted in Tucson, AZ. These were our daily best seller when I owned my Raw Food Deli and Juice Bar in Albany, Ga.  Luckily they are super fast to make! I was quite please to introduce SWGA to a healthier way to use collard greens. These make a nutritious “wrapper” for anything you would normally use a tortilla for ~ AND it is gluten free!

Frank's Finest Mexican Spice Blend

Frank’s Finest Mexican Spice Blend IS NOW AVAILABLE IN OUR ONLINE STORE! It will satisfy the palate, and nourish your body. The Medicine: Paprika is a pungent reddish spice derived from capsicum peppers, which are packed with vitamin C and high in anti-oxidants. Credited with many healing benefits, onions are reputed to be effective in fighting the common cold. Epazote is believed to prevent bean-induced gas in the digestive tract; another great reason to season your beans with Mexican Spice Blend! SHOP NOW!


2 cups pecans or walnuts

tablespoon of olive oil

tablespoon or more of Franks’ Finest Mexican Spice Blend

tablespoon of Coconut Aminos (optional)

Using the s-blade of the food processor, grind down the nuts until it resembles taco filling. If you go too long, the oils will separate and the mixture will become too mushy.

Transfer the “nut meat” to a mixing bowl and combine remaining ingredients.

mango chutney









2 cups chopped mango

1/4 teaspoon sea salt

2 cloves garlic, peeled and crushed by a garlic press

1 1/2 teaspoon local raw honey

1 bunch chopped fresh cilantro

1/4 cup finely chopped red bell pepper

1/4 finely chopped red onions or scallions

1/4 teaspoon cayenne

In a mixing bowl, mix all of these ingredients.

Chef Frank Giglio's Culinary Spices


Click HERE to read my blog on yummy ways to use his Spirulina Gomasio.

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