Vegan wraps with baked spinach balls and lemony dressing

March. It's almost Spring, but at the same time, it so isn't. The days are a bit longer and lighter and that makes me truly thankful. How I've missed the daylight! But there's still a lot of snow and cold here in Estonia. For example, we didn't go to the grocery store for eight days. The road was a real mess because of the snow and it was just not worth it. Fortunately I'm always stocked with extra food. It's a habit that comes with living in the countryside. 

So on day eight, I pan-fried our last potatoes and made pea and cabbage cutlets for lunch. It was a really nice meal actually. After that, we heard the snowplow outside. Hello all the fresh food! We sat into our old Volvo and took a trip to the store. I stocked up on everything and grabbed loads of fresh veggies and fruits. I wanted to eat something really colorful.

And so these wraps were born. Whole-wheat tortillas with lemony sunflower cream, fresh radish, spinach, tomatoes and baked spinach and sesame balls. It was so satisfying! Creamy, crunchy and juicy. The spinach and sesame balls are ready in 15-minutes, gluten free and contain only four ingredients. You can also throw them into salads or make a sub sandwich with some marinara sauce. Mmm....

Aren't wraps just a perfect meal? A thin whole-wheat tortilla filled with all the good stuff. These are ready in 20 minutes and they are super healthy and colorful. Happy munching and I hope the Spring will come really quickly :)

Preparation time: 20 minutes

Serves: 5 wraps

Lemony sunflower dressing:
  • 1 cup / 150 g peeled sunflower seeds
  • ¾ cup / 180 ml cold water
  • 1 heaping tsp grated lemon zest
  • 2 Tbsp lemon juice
  • 2 Tbsp soy sauce or tamari
  • ½ tsp turmeric powder

Baked spinach and sesame balls:
  • 14 oz / 400 g canned white beans
  • 1 packed cup / 50 g fresh spinach
  • ¼ tsp salt
  • 3 Tbsp sesame seeds

For the wraps:
  • 5 whole-wheat tortillas (or tortillas of your choice)
  • a few handfuls of fresh spinach
  • a couple of handfuls of fresh radishes
  • a couple of handfuls of cherry tomatoes


Boil the sunflower seeds in plenty of water for 15 minutes. In the meantime, preheat the oven to 480 F / 250 C. Drain and rinse the beans. Mash them with your hands. Chop the spinach with a food processor and add it to the beans along with salt and sesame seeds. Form 13-15 balls out of the mixture. Place the balls onto a baking tray covered with parchment paper. When the oven has reached its temperature, bake the balls for 8-9 minutes. 

Now carefully drain and rinse the sunflower seeds with cold water. Add them to a blender along with cold water, lemon zest, lemon juice, soy sauce and turmeric. Blend for a couple of minutes until smooth. If needed, tilt and lightly shake the blender when it's working. That way this rather thick sauce will be fully blended.

Now take a tortilla and spread 1-2 tablespoons of dressing on it. Add a bunch of fresh spinach, sliced radishes and tomatoes and 2-3 spinach balls. Tightly roll it into a wrap. Enjoy!