Grain Free Mediterranean Veggie Wraps

For people who are trying to stay away from grains, eating a wrap sandwich can sometimes seem like it is impossible.  However, it is not when you have collard greens.  I encourage those who want something low carb or grain free, but still enjoy eating wraps to try them.  Since I eat raw most of the time, collard greens are a life saver when I want burritos or wraps, but do not want to go through the prep of making my own dehydrated tortillas.  You can fill them with whatever you like, but one of my favorites is made with Mediterranean ingredients.  I make a raw vegan falafel “meat” from nuts that is delicious in the wraps or even on salads, and combine it here with lots of veggies and a tahini lemon sauce for dipping.  These are especially good when the weather starts to get warm, which I know we are all hoping happens soon!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 2 servings | Prep Time: 30 minutes | Cook Time: 0 minutes | Ready in: 30 minutes

Ingredients

• Tahini sauce:
• 1/2 cup raw (or regular) tahini
• 1/2 cup filtered water (or as needed)
• Juice of 2 organic lemons
• 2 organic garlic cloves, minced
• Sea salt to taste
• 1 tsp ground cumin seed
• Sunflower falafel "meat":
• 1 cup sunflower seeds
• 1/4 cup nutritional yeast
• 1 organic garlic clove
• 1 tsp cumin
• Sea salt to taste
• About 3 Tbsp filtered water (as needed)
• 4 large organic collard green leaves (thick part of the stems removed)
• 1 organic avocado, sliced
• 1 organic tomato, sliced
• 1/2 organic red bell pepper, sliced
• 6 organic asparagus spears
• Organic alfalfa sprouts

Instructions

To make the tahini sauce, whisk together all ingredients until smooth, adding a little bit more water if too thick. Set aside.

To make the sunflower falafel \”meat\” combine all ingredients except water in the food processor and process until finely ground. With the processor running, add a littel bit of water (1 tsp at a time), until the mixture comes together when squeezed. You do not want to too wet.

To assemble the wraps, lay out the collard greens, then place a line of the meat on each in the top 1/3, then some avocado, then some tomato, bell pepper, the asparagus, and a few sprouts. Roll down from the top into a wrap. Serve with the tahini sauce for dipping.