Avocado Sunflower Seed Wrap

Steamed collards make a wonderful wrap! The leaves are large and thick, so once steamed they are pliable and hold together well.

Servings: Makes 2 wraps

Avocado-Dijon Sauce:

1 avocado, mashed

1 1/2 tsp. Dijon mustard

1/4 tsp. cumin

1/4 tsp. lemon juice

Dash of cayenne pepper (optional)

Salt/pepper to taste

Wrap Filling:

1/2 cup raw sunflower seeds, soaked*

1/2 cup cooked quinoa or chicken, chopped or shredded

1/2 cup tomatoes, diced (squeeze out extra liquid)

2 Tbsp shredded radish

Extra dash of salt and cumin

Soak sunflower seeds for 1 hour, rinse and discard soak water. Drain out as much water as possible.

To create the wraps: Trim off the stem end of the leaf. Wash and dip in boiling water for 60 seconds. This will make the texture perfect for a wrap. Dry off with a paper towel.

Sauce: Mix all sauce ingredients together and set aside.

Filling: Mash all filling ingredients and stir together to form a paste. Taste and adjust seasonings as necessary.

Assembly: Split the ingredients evenly between two steamed wraps. Add sauce to wrap first, then remaining ingredients. Wrap up like a burrito and enjoy!

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