Raw Vegan Burrito Wraps

Ingredients: 

Taco meat:

• ¼ cup each of sunflower seeds and walnuts
• Cumin, coriander and chili powder, as desired
• ¾ teaspoon almond oil
• Salt, to taste

Zucchini tomato cheeze:

• ½ yellow zucchini
• 1 tablespoon sun-dried tomatoes (I use a kind stored in olive oil)
• 1 tablespoon tahini
• 1 teaspoon Braggs liquid aminos (or use water and add salt as desired)
• 1 peeled garlic clove
• 1 tablespoon nutritional yeast

Fillings/wraps:

• ½ yellow zucchini
• 1 carrot
• 3 collard leaves or more 

Directions: 

To make the taco “meat”:
process the nuts and seeds into crumbs in your food processor, then add the rest of the ingredients and process until combined. Set aside.

To make the “cheese”:
blend all the ingredients together until smooth. If it’s too thick, add some water, tahini, olive oil or Braggs. Set aside.

Slice your veggies on a mandolin or spiral slicer. Spread them in the center of a collard leaf, followed by a little bit of cheeze and meat. Fold over one end, and then roll up the sides. Do this until you run out of ingredients! Slice in half and enjoooooy! 

Recipe found at: http://www.skinnylimits.com/raw-vegan-wrap/