Friday, April 29, 2011

Weekly Lunch: Super Seedy Veggie Wrap

The top two definitions of seedy (per google) are:
1. Sordid and disreputable
2. Shabby and squalid

This wrap does not fit either of those definitions, although I like the idea of a disreputable (but healthy!) lunch making the rounds to various pay-by-the-hour motels around town. I can see the marketing team now, "Eat more seeds, be less seedy!"

I do have a couple of other things to say about this wrap:
1. I am terrible at wrapping wraps. Maybe I've been overstuffing them?
2. I LOVE seeds.
3. I do not like the wraps I bought. They taste almost sweet, yet cardboardy. Does anyone have a favorite wrap they can recommend? Preferably a whole grain version?

Packed and ready to go.

Super Seedy Veggie Wrap
Makes 5-6 wraps

1 package of whole grain sandwich wraps
Half a head of red cabbage, sliced thin
3 carrots, peeled and cut into ribbons using a vegetable peeler
Baby spinach leaves
Salad sprouts (from radishes, clover, broccoli, etc)
1 bunch of parsley, chopped
16 oz. cottage cheese
2-3 tablespoons dijon mustard
1 1/4 cups seeds (I used 1/2 cup pumpkin seeds and 1/4 cup each of sunflower seeds, sesame seeds and hemp seeds)
Freshly ground black pepper

Toast the seeds, if desired, and set aside.
For each wrap, mix together 1/3 cup cottage cheese, 1-2 teaspoons dijon mustard, several grinds of pepper, and a handful of parsley. Stir in 1/4 cup mixed seeds.
To put the wrap together, layer spinach leaves, cabbage, and carrot shreds on your wrap. Spread the cottage cheese-seed mixture down the center of the wrap, then top with sprouts. Roll up as best you can, trying to keep the filling inside. Serve and enjoy.



  1. Sounds good! Reminds me of a wrap I used to get - veggies, cheese spread, sunflower seeds. Yum.


  3. I struggle with whole wheat wraps - which is why I always do white corn ones. Once I heat them up (best on a fry pan, even with a little olive oil), I like them even better than white flour tortillas!


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