Lunch wraps with sun­flower seed spread

Canadian Running - - RUNNER’S KITCHEN -

In­gre­di­ents Spread

1 cup raw sun­flower seeds,

soaked overnight 1 large tomato N bunch cilantro N cup sun­dried toma­toes, drained if in oil 3 tbsp olive oil 2 tbsp tahini 2 le­mons, juiced salt and pep­per to taste

Wraps

N as­sorted veg­eta­bles, coleslaw mix works great wraps of choice, (whole wheat) ice­berg let­tuce leaves sprouts pick­led veg­eta­bles of choice (beets, cab­bage, gin­ger etc.) other top­pings as de­sired: av­o­cado, nuts, beans

Direc­tions

1. Drain the wa­ter from the sun­flower seeds and place into the food pro­ces­sor/blender. 2. Add all re­main­ing sun­flower seed spread in­gre­di­ents and blend un­til smooth, adding wa­ter to gain de­sired con­sis­tency. 3. Pre­pare wrap by adding 2–3 tbsp of sun­flower seed spread, topped with veg­eta­bles and sprouts. 4. Roll up and en­joy.

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