Tangy Raw Wraps

These feel like a Vegan “tuna” salad wrap, but I avoid using that term since some people are turned off by the taste and idea of tuna…or don’t want a “fake tuna”..  But whether or not you like tuna, you’ll love this fresh, tangy raw wrap.  And you’ll feel amazing after you gobble it up 🙂 Based on this from the amazing 9-cup-challenge blog.

If you’re nervous or unfamiliar about celery or radishes, don’t be! I usually am, especially raw, but the flavors go beautifully together. Also, keep the radish greens. I have a delicious recipe coming up with them next!



  • Collard Green Leafs Trimmed
  • 1 C Sunflower Seeds Soaked overnight
  • 1 C Almonds Soaked overnight and skins peeled off.
  • 1 – 2 stalks of Celery, chopped
  • 6 Radishes, Chopped
  • 1 Large Lemon + Zest
  • 1/2 C Apple Cider Vinegar
  • 1/2 C Water
  • 1 t Nori, cut up (or kelp flakes, or other sea based item)
  • 1 – 2 t Sesame Seeds
  • Dash of Salt
  • 1/2 t Pepper
  • 2 t Thyme
  • Dash of Curry Powder
  • 1/4 C Pearl Onions Chopped (a sweet onion would work here too)
  • I Also used my Vegan Ranch (Not Raw) Recipe here


  1. Place Sunflower Seeds and Almonds in a food processor.  Pulse until flakey like tuna. Place in a separate bowl.
  2. Add Celery, Pearl Onions and Radishes to the nut/seed mixture.
  3. In a separate bowl make the dressing. Combine Lemon Juice, Zest, Sesame Seeds, Salt, Pepper, Curry Powder and Water and mix.
  4. Add to your dressing to the main bowl and mix.
  5. Prepare your collard green leaf by trimming the stem.  If you’re unfamiliar with this process, check here, this blog goes into nice picture detail.
  6. If you’re using the Vegan Ranch, Spread thin on the leaf, then add this mixture and wrap up, like you would a burrito.