1 pkg sprouted kamut or spelt wraps
Cooked mung beans with desired seasonings to taste
-- (eg.: ground chipotle, wheat-free tamari, sea salt,
-- pepper, olive oil)
2 onions, chopped in half moon shape
3 bell peppers, sliced lengthwise
Cumin, to taste
Sea salt, to taste
Cayenne, to taste
Pure goat or sheep feta, rennet free

Directions

Lay out wraps in sets of two

Saute onions and peppers with cumin, sea salt, and cayenne to taste.

Webmaster's note: although not stated in this recipe, I'm sure it is assumed that you will need to saute the vegetables in a small amount of oil such as olive oil.

Spread mung bean mixture evenly on wraps to desired thickness (thin is better). Leftover mixture can be used to make veggie burgers or soup.

Spread onion mixture evenly over mung bean layer. Crumble feta on top of onion mixture.

Close up wraps with the second piece. Press down evenly and dry fry them using a cast iron pan on medium heat until heated and firm.

Cut up as desired.

Serve with fresh tomato sauce (tomatoes, fresh cilantro, salt, cayenne, olive oil); sea salted goat yogurt; and a crisp seasonal salad with a light vinaigrette.

These can stay wrapped in the fridge for a few days or freezer for a month until you are ready to dry fry them. The freezer will dry out the cheese a little.
 
Enjoy with love!

Recipe by: Yesim Gumus
Healthy Whole Foods; Preparation & Guidance;
Personal Catering; Intuitive cooking classes
4 Main St. Ottawa, Ont. K1S 1B2 . 613-565-5838
For more information please visit her website.

"I wish to support myself through the application of my gifts, talents and interests. Love your work and you will never work a day in your life."

Recipe published: Summer, 2006

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