Lunch wraps with sunflower seed 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
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
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.