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!