These crunchy & creamy little wraps are incredibly healthy but are so tasty and delicious, you'll never miss the bad stuff. The raw veggies are a rainbow of colors & nutrients, and the sauce...well, the sauce is something special. You could use it on anything - as a salad dressing, on any sandwich, as a dip, on chicken...you gotsta try it.
I used whole grain tortillas to wrap up all the goodness, but another option is to use whole collard green leaves. I learned this from my raw foodist friends at RAWvolution - a raw food restaurant & home food delivery service. I styled a couple really awesome books for them - check them out... RAWvolution: Gourmet Living Cuisine and The RAWvolution Continues.
If you want to go raw with the sauce as well, just omit the yogurt - it's delicious either way. Whatever you choose with this recipe, you will feel really great about yourself when you eat :)
serves 4
tahini-yogurt sauce:
1/4 c. fresh lemon juice
1/4 c. tahini
1/4 c. plain greek yogurt
1/4 c. water
1/2 t. salt
fresh ground pepper
1/4 c. each: cilantro, basil, mint leaves
raw veggies:
2 carrots - peeled and grated on large holes of a grater
1 beet - peeled and grated on the large holes of a grater
2 Persian cucumbers - diced
1 avocado - quartered and sliced
1/2 c. alfalfa or clover sprouts
3 T. sunflowers seeds
4, 8” whole grain tortillas, or whole collard leaves (for wrapping)
In a blender or mini food processor, combine all ingredients for the tahini-yogurt sauce. Blend until smooth.
To make wraps, divide veggies between 4 tortillas or collard leaves. Top with 2 tablespoons of tahini-yogurt sauce) and wrap like a burrito. Serve with additional sauce on the side for dipping.
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