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Posted by Stef Brower on Feb 13, 2013 in Raw/Vegan | 1 comment

I think I had one of these every day last week. They were SO delicious, fresh, light and not to mention healthy and full of nutrients. Thanks to the wonderful Fully Raw Kristina for posting her Raw Vegan Burrito recipe on YouTube I was inspired to get going. I didn’t have everything Kristina used, so I just improvised.

Basically all you need are 3 main things:

  1. The wrap: large collard green leaves, romaine (for smaller ‘boat’ or taco type wraps), any large leafy green really. 
  2. The spread: a puree of sesame seeds and other veggies.
  3. The filling: any and all veggies your heart desires.

The wrap:

I used collard green leaves for all of my wraps – that’s pretty straight forward. One important thing to note is that you’ll want to trim the stem. Once you cut the stem from the end of the leaf, you’ll want to turn the leaf over and sort of ‘shave’ the remaining stem to make it as thin and flexible as possible.

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The spread:

Ingredients

  • 1/2 cup sesame seeds
  • 1 tomato
  • 3 – 4 sun dried tomato
  • pinch of cumin
  • pinch of salt
  • juice from 1 lemon
  • dash of water

Puree all of this in a high speed blender or Vitamix. If you don’t have tomatoes on hand, this would also be really good with red bell peppers. You can also add peppers for a nice kick. This is where you really want to use whatever you have on hand and whatever you like.

The filling:

This is a blank canvas you can and should use ANY veggies you have on hand. I used: chopped romaine, shredded carrots, sliced cucumber, sliced zucchini, jalapeno, chopped tomato, olives, avocado and red onion. This list can go on and on. Sprouts, bell peppers are also great.

Now just fill and ENJOY! FYI, this can get huge and MESSY, so have napkins on hand. icon_smile-2

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