Description
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
- 1 large carrot, cut into chunks
- 1 stalk celery, cut into chunks
- 1/2 cup dill pickle slices
- small handful of fresh parsley
- 1 tablespoon stone ground mustard
- 3/4 teaspoon sweet paprika
- 2 tablespoons fresh lemon juice
- 1 cup sunflower seeds
- salt and pepper to taste
- 12 cabbage leaves or baby romaine hearts
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
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Snacks
- Cuisine: American
Nutrition
- Serving Size: 6 wraps
- Calories: 262
- Sugar: 8.5g
- Sodium: 2991mg
- Fat: 13g
- Carbohydrates: 31.5g
- Protein: 10.5g