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Rice Paper for rolling

1 Ataulfo mango thinly sliced

1 red pepper thinly sliced

1/4 of a long cucumber thinly sliced

1 cup baby spinach

1/2 cup pickled red cabbage


Handful fresh basil and mint

Sprouts (optional)




Heat a nonstick pan with 1 tbsp of olive oil over medium high heat.  Place chicken burger gently into the pan and sear 4-5 minutes per side.  Remove from heat and cut into strips.  Set aside.

Set up your station fro rolling the wraps. Place all your ingredients into separate bowls to keep things neat and tidy.  Wet 2 kitchen towels and place them on a large cutting board. Pour hot water (not boiling) into a large bowl.  Take 2 rice paper sheets and dunk them into the hot water (2 sheets works better than 1.  They roll way easier and stay together much better!).  Wait for them to soften and then place them onto a separate cutting board or clean working surface.  Layer your ingredients in the centre of the circle being careful not to over stuff.  Fold edges in towards the middle and then roll into a tight burrito style shape.  Place the rolls in between the damp kitchen towels.  Repeat until all the ingredients are gone.


3 tbsp peanut butter

2 tbsp tamari

1 clove garlic minced

1 tbsp sesame oil

1 tbsp sriracha

Pinch chili flakes

Pinch salt

3-5 tbsp warm water

Add everything but water into a bowl.  Stir to combine.  Add in water slowly until you reach your desired consistency. The thicker the peanut butter the more water you will need. Store extra in an air tight container for up to 5 days. 

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