Step 1

1 For the filling: In a food processor, combine the walnuts, maple syrup, almond butter, lemon juice, ginger, sesame oil, soy sauce and salt; puree until smooth

Step 2

2 Add 1 tablespoon of crushed red pepper flakes and the cashews and pulse a few times, but try to keep those pieces chunky

Step 3

3 Taste and add more salt and pepper flakes, as needed, pulsing once or twice or stirring to combine

Step 4

4 The filling should have the consistency of very chunky nut butter

Step 5

5 When you're ready to assemble the wraps, transfer cabbage leaves to plates or a platter

Step 6

6 Spoon a few tablespoons of the filling down the center of each one (more on the bigger ones and less on the smaller ones)

Step 7

7 Arrange the carrot, bell pepper, jicama, mango and sprouts on top of each and serve