Recipe

Philly Wrap

• Collared Greens, Kale, or Cabbage
• 3 Portobello Mushrooms, thinly sliced
• ½ c. Cold Pressed Olive Oil
• 1 Grapefruit, juiced
• 2 tsp. Cumin, ground
• 2 tsp. Coriander
• 1 tsp. Rosemary
• 1 tsp. Celery Seed
• 1 Tbs. Raw Apple Cider Vinegar

Vegetables

• 1 Red Bell Pepper, thinly sliced
• 1 Yellow Bell Pepper, thinly sliced
• 1 Orange Bell Pepper, thinly sliced
• 1 ½ c. Broccoli, chopped
• ½ c. Onion, chopped
• 1 clove Garlic, minced
• 1 tsp. Himalayan Crystal Salt or Natural Sea Salt
• 1 tsp. Savory, ground
• ¼ c. Cold Pressed Olive Oil

• 1 c. Sunflower Seeds, soaked overnight
• 1 c. Pumpkin Seeds, soaked overnight
• 3 Tbs. Raw Apple Cider Vinegar
• ½ tsp. Oregano, dried
• 2 tsp. Onion Powder
• 1 tsp. Himalayan Crystal Salt or Sea Salt
• ¼ c or more water

How to Do It:

Preparation Time: 35 minutes
Marinating Time: 30 minutes
Makes 4-6 servings

Place sliced mushrooms in a bowl and place the remaining ingredients over the top and marinate while preparing the vegetables.

Place all vegetables in a bowl. Mix the cold pressed olive oil, spice and garlic and pour over the vegetables. Let marinate while preparing the cheese.

Place all ingredients in a blender and blend until smooth.

Putting it together

Place the clean wrap flat and then layer the steak, then vegetable, and finally the cheese. Roll the wrap and enjoy.