Tangy Veggie Wraps


Ingredients
16 servings
sunflower seeds
24.0 tablespoon(s)
carrot - shredded - 10 oz
1.0 bag(s)
onion - red
2.0 whole
red bell pepper
2.0 whole
spinach leaves
1.0 bag(s)
ginger root (from tube)
3.0 teaspoon(s)
cottage cheese - small curd
2.0 cup(s)
sour cream - squeeze
8.0 ounce(s)
dijon mustard
0.5 cup(s)
wraps
24.0 piece(s)
S&P - to taste
1.0 pinch(es)
lemon
1.0 whole

Dietary Restrictions
Nuts
Wheat / Gluten
Dairy

Recipe Instructions

Open the carrots. Dice red pepper. Thinly slice onion. Put ginger, cottage cheese, sour cream (about half the squeeze bottle), juice from the lemon and mustard in a bowl and mix well. Spread dressing on the wraps, lay spinach leaves on top. Put the other veggies in a wide line down the middle and sprinkle with sunflower seeds. Season with salt and pepper to taste. Fold the bottom up, and then roll tightly.