Hy-Vee Recipes and Ideas

Directions

1. Step1

   Prepare Sunflower Hummus: Cook sunflower seeds in lightly salted boiling water in a saucepan for 10 minutes. Drain. Transfer sunflower seeds to a blender or food processor. Add tomatoes, cilantro, lemon juice, oilve oil, tahini, sun-dried tomatoes, salt, and pepper. Cover and blend until nearly smooth. Transfer to a small bowl. Store in the refrigerator for up to 1 week.

2. Step2

   Cut carrots into sticks. Cook carrots in a small amount of lightly salted boiling water in a medium saucepan for 10 minutes. Cool. Cook beets, covered in lightly salted boiling water, for 30 minutes. Drain. Transfer beets to a large bowl of ice water. Cool. 

3. Step3

   Prepare a charcoal or gas grill with well-greased grill rack for direct cooking over medium heat. Cut beets and onion into wedges. Place kale and cabbage in a medium bowl. Combine vinegar, oil, and honey for vinaigrette. Lightly toss half of the vinaigrette with the kale mixture.

4. Step4

   Grill carrots, beets, and onion for 15 to 20 minutes or until slightly charred, turning once.

   Hyvee Culinary Expert Tip

   No grill? No problem! The carrots, beets, and onion are also good oven-roasted. Spread the veggies on a sheet pan and roast in a 400 degree oven for 30 to 40 minutes.

   Hy-Vee Balance Magazine

5. Step5

   Wrap sprouted-grain wraps in damp paper towels. Microwave on HIGH for 1 minute. To assemble wraps, spread 2 tablespoons Sunflower Hummus on each tortilla. Top with kale mixture, carrots, beets, and onion; drizzle with remaining vinaigrette. For each wrap, fold bottom edge of tortilla over filling. Fold in one side. Then, starting from the folded bottom edge, roll up the tortilla.