Burritos wraps with minced sunflower protein and vegetables on a light background.

Spring Wraps

  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Yield4 Servings
  • Cuisine
    • American
  • Course
    • Main Course
    • Lunch
  • Suitable for Diet
    • Gluten Free
    • Kosher
    • Vegetarian


For the wraps:

  • 2 eggs (or vegan equivalent)
  • 3 g of salt
  • 300 g rice flour
  • 50 ml of milk, lactose-free
  • Oil for frying 

For the filling:

  • 1 cup of lactose-free sour cream
  • 6 leaves of iceberg lettuce, washed, drained well, cut into coarse strips
  • 80 g of carrot, washed well, cleaned, roughly grated
  • 60 g parsnips, peeled, cleaned, roughly grated
  • 100 g peppers, washed, cleaned, diced
  • 100 g Sunflower Haché, Sunflower Family 

For the pesto:

  • 100 g of rocket, washed, drained well
  • 50 g of walnut kernels, roasted without fat in a pan, then roughly chopped
  • 150 ml of olive oil
  • 70 g vegan cheese, finely grated
  • 5 g salt
  • 5 g of pepper



Wraps: make a liquid pancake batter from the ingredients and let rest for about 20 minutes. Meanwhile, prepare the vegetables for the filling.


From the pancake batter in hot fat, bake 4 wraps golden brown, let cool individually on kitchen paper.


Smooth the sour cream and distribute on the pancake. Distribute the iceberg lettuce and then add the remaining vegetables. Roll up the pancakes and cut open at an angle.


For the pesto, prepare the walnut kernels and cheese. Finely chop the rocket in a lightning chopper, gradually adding the olive oil. When the mixture is thoroughly mixed, add the walnut kernels and finely chop them. Finally, stir in the cheese (do not mix!)

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