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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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