Vegan "Tuna" Wraps

Number of Servings:

Serves 4

Ingredients

Blanch the Almonds
1. Boil water.
2. Add raw almonds, cook for 2 minutes.
3. Drain, let cool, peel.
Make the Filling
1. In a food processor, pulse chickpeas and almonds until coarsely chopped (add a drizzle of olive oil or teaspoon of water if needed for processing).
2. Add lemon juice and kelp powder. Blend until well combined.
3. Transfer to a large bowl and add celery, onion, soy mayo, mustard, salt, pepper, herbs. Mix well. Tip: If it's too dry, add more mayo!
4. Cover and refrigerate for at least ¹⁄₂ hour before serving.
Make the Wraps
1. Spread wrap thinly with a bit of the mayo and mustard.
2. Place filling near the bottom of the wrap, add spinach leaves, some ground pepper, and a drizzle of olive oil
3. Wrap and serve.