Ultimate Salad Wrap
Serves 2
Ingredients:
- 4 squares mountain bread or similar
- 2¾ oz. cashew cheese
- 4 lettuce leaves, shredded
- 4 slices pickled beetroot
- ½ carrot, finely grated
- ½ avocado mashed with 1 tsp. lemon juice
- ½ small cucumber, sliced
- ¼ red capsicum (bell pepper), thinly sliced
- ¼ red onion, thinly sliced
- 2 small handfuls alfalfa sprouts
- Small handful sunflower kernels (optional)
Tahini sauce:
- 2 tbsp. tahini
- Juice of ½ lemon
- 1 small garlic clove, crushed
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Instructions:
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Make the tahini sauce by combining the ingredients and 3 tablespoons water in a small screw-top jar, close the lid and shake well until combined.
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For each wrap, lay two squares of mountain bread on top of each other. Roughly spread the cashew cheese onto the bread and arrange the lettuce in a line on one side of each wrap.
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Layer on the remaining ingredients, finishing with a large drizzle of tahini sauce and a sprinkling of sunflower kernels, if using. Season with black pepper.
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Fold over the bottom of each wrap and roll over the shorter side, trying to catch all of the ingredients as you roll. Roll up completely and serve.
