Serves: 2 (2 wraps per serving)



  • 2 tablespoon olive oil
  • Sea salt to taste
  • 1/2 red onion, chopped
  • 2 cloves of garlic, chopped
  • 1 tablespoon red chili flakes
  • 2 teaspoon tamari (or soy sauce)
  • 1/4 cup raw shredded coconut flakes
  • 2 medium summer squash, sliced
  • 1 Garden Herb Sunshine Burger patty
  • 2 cups cooked quinoa
  • 4 romaine, kale or chard leaves



Preheat oven to 400°. Combine olive oil, salt, onion, garlic, chili flakes, tamari, coconut and squash in an oven friendly dish. Place in oven and bake for 20-30 minutes.

Warm a Garden Herb Sunshine Burger patty and set aside. Use romaine leaves like taco shells and fill with quinoa and squash mixture; crumble Sunshine Burger on top. Serve and enjoy!