Lettuce Wraps With Sunflower Butter Dressing

dairy free gluten free seed butters sunflower butter vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For Sunflower butter

  • 2 cups raw sunflower seeds (270g)
  • 1 tbsp. of sunflower oil or other oil of choice (optional)
  • 1/8 teaspoon Pink Himalayan salt (optional)

For sunflower dressing

  • 3 tbsp. sunflower seed butter made with the NutraMilk
  • 2 tbsp. fresh lemon juice
  • 2 tsp. pure maple syrup (optional)
  • 1 cloves of garlic, finely minced
  • ¼ tsp. cayenne pepper
  • ¼ tsp. fresh black pepper

For the chickpeas:

  • 1/4 cup lemon juice
  • 2 tbsp. olive oil
  • 1 tbsp. maple syrup
  • 1/4 tsp. garlic powder
  • salt + pepper
  • 1 15-oz. can chickpeas, drained and rinsed 

For the wraps:

  • iceberg/romaine lettuce leaves
  • diced cucumber
  • sliced tomatoes
  • olive tapenade or sliced kalamata olives
  • sliced avocado
  • Sunflower dressing

INSTRUCTIONS

  • Making sunflower butter
    • Place sunflower seeds and salt in the NutraMilk container.

    • Press Butter cycle, set for 14-15 minutes.
    • Press Start.
    • Open the container lid.
  • If necessary, set for an additional 2-3 minutes for a creamier butter. 

    • Add lemon juice, olive oil, maple syrup, garlic powder, salt, and pepper in a medium bowl or mason jar. Add chickpeas and toss to combine. Set aside.

    • To assemble lettuce wraps: take a leaf of lettuce, and top it with your marinated chickpeas, cucumbers, tomatoes, olive tapenade, avocado, and sunflower butter dressing. Enjoy!

     



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