Lettuce Wraps With Sunflower Butter Dressing

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!