Tangy Veggie Wrap

A refreshing and tangy summer veggie wrap that’s easy to make and perfect for on the go - ideal for bbqs, picnics or wherever it’s needed!
3 tbsp sunflower seeds
2 small carrots
1 small red onion
¼ bell pepper (your favourite colour)
1 small handful spinach or similar
½ inches ginger (0.4 inches = 1 cm)
⅓ cup cottage cheese
⅕ cup Greek yogurt/sour cream
½ a lemon's zest
2 tbsp dijon mustard (or try wasabi paste, but less!)
2 tortilla wraps
Salt and pepper to taste
2 big spoons bean sprouts - if you like them (they're really healthy! And they add a lovely crunch too)
US Customary - Metric
For the wrap:
Roast the sunflower seeds in a pan without any oil/fat until golden brown.
Peel and grate the carrots. Wash and dice the the bell pepper (get rid of the seeds and white bits).
Peel the onion and cut in thin rings. Wash and drain the spinach. Wash the bean sprouts with cold water and let them dry.
For the dressing:
Peel the ginger and grate it into a bowl. Add the cottage cheese, Greek yogurt (or your vegan substitute), lemon zest and dijon mustard and mix it well.
Spread the dressing mixture onto the wraps, stopping about 1cm from the edge. Lay out the spinach leaves on top.
Put the carrots, bell pepper, onions and bean sprouts in a wide line down the middle and sprinkle the roasted sunflower seeds on top.
Season with a dash of salt and pepper and fold the wraps a little on both sides, then at the bottom and roll it as tightly as possible (without squishing the insides out!).
Cut the wraps into halves and serve. Enjoy!