This is another recipe from The Art of Raw Living Food. The wraps were the same wraps that were used in the Garden Tahini Rolls I made earlier in the week. The are stuffed with tahini sauce and raw marinated vegetables. They fell apart pretty easily, so I used what was left of the crispy dehydrated mushrooms to garnish them and cover the messy parts. I served them with red pepper purée sauce. They were delicious!
I had enough wraps, veggies and tahini left over to make another batch of samosas, so I had them for lunch. I also made some collard wraps to go with them.