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Sunflower veggie wraps {Gluten-free, vegan, soy-free, nut-free}

These wraps make a great lunch, but when you have the mixture ready in the fridge, they also make a perfect quick and healthy snack.

Ingredients

Scale

Instructions

In a food processor, pulse the carrots, celery, pickles, and parsley until they are finely diced.  Add the mustard, paprika, lemon juice, and seeds and pulse until the seeds are coarse and crumbly.  Taste and add salt and pepper to taste. Place in a bowl and serve with the cabbage leaves or baby romaine hearts.  Enjoy!

Notes

Adapted from The Fresh Energy Cookbook

Nutrition

Keywords: easy lunch