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

Ingredients:
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

Directions:
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.

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