Chipotle Not–Chicken Salad Wraps
Extract from Raw and Simple • By Judita Wignall • Published by Quarry Books
About
Raw and Simple
This wrap has a hearty filling that can be eaten on its own, added to a salad, or spread over a flax cracker. For a nice variation, it converts well into a curry salad—or keep it simple and replace the spice with capers.
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© 2025 Judita Wignall / Quarry Books · Reproduced with permission.
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Step 1
Plan ahead : Soak sunflower seeds for 4–6 hours.
In a food processor, blend sunflower seeds and water until you have a pâté. Scrape down the sides of the container as needed until you achieve desired consistency. Add vinegar, sea salt, chipotle powder, and paprika, and process again.
Transfer the mixture to a bowl and stir in celery, tomatoes, and red onions. Gently fold in avocados. -
Step 2
Lay one collard leaf on a cutting board. Use a knife to cut off the protruding bottom stem. Fillet the thickest part of the
remaining stem very carefully. This will make the leaf more pliable. -
Step 3
Spoon the mixture onto the bottom third of the collard leaf. Roll the leaf up from the bottom and tuck in the sides as you
go along to make a nice, tight wrap. -
Step 4
You can store the salad mixture in an airtight container for two or three days in the refrigerator.
Cooked variation : Rather than roll the collard leaves, serve them on toasted sprouted bread with vegan cheese.
Health Note : Sunflower seeds are an excellent source of vitamin E as well as magnesium and selenium. They’re also
very affordable and versatile and a great alternative to nuts. I toss them into salads and use them in place of nuts for many of my savory dishes.
