Serves: 3

 

Ingredients:

For the Cashew Lemon-Tahini Sauce:

  • 1 cup cashews, soaked
  • 1/2 teaspoon salt
  • Juice from 1 lemon
  • 1 tablespoon tahini paste
  • 1/2 cup water
  • 2 cloves of garlic, minced

 

For the Cucumber Tomato Salad:

  • 1 cucumber, peeled and chopped
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon harissa paste
  • Juice from 1/2 a lemon
  • 1 avocado, chopped
  • 1 big pinch of salt
  • 1 clove of garlic, diced
  • 1/2 bunch of flat leaf parsley, chopped

 

For the Wrap:

  • 3 whole wheat tortillas, divided
  • 1 package Falafel Sunshine Burgers, cooked per package instructions
  • 6 tablespoons Roasted Red Pepper Hummus, divided
  • Cucumber tomato salad (recipe below)
  • Drizzle of cashew lemon-tahini sauce (recipe below)

 

Directions:

For the Cashew Lemon-Tahini Sauce:

Place all of the ingredients in a blender cup and pulse until smooth.  Once finished, the consistency will be smooth with just a slight amount of cashew texture.  If you are having trouble blending to the proper consistency, turn the blender off, scrape the sides of the blender cup, and add additional water 1 tablespoon at a time, and pulse again.

 

For the Cucumber Tomato Salad:

Place all of the salad ingredients in a medium sized mixing bowl and toss until well combined.  Adjust seasoning as necessary.

 

For the Wrap:

To assemble the wrap: spread 2 tablespoons of hummus on a whole wheat tortilla.  Crumble 1 Sunshine Burger on top of the hummus.  With a slotted spoon, scoop about 1/3 of the salad mixture on top of the tortilla, then top with a drizzle of the cashew lemon-tahini sauce. Wrap the tortilla over the ingredients and enjoy!