These wraps, taken from Gillian McKeith's 'You are what you eat' Cookbook are a perfect picnic food for wheat and gluten free me (I transport the lettuce leaves separately and construct the wraps at the picnic). However, these days I shred the lettuce and add it to the salad mix before filling the wonderful Newburn Bakehouse by Warburtons Free From Wraps - certainly more calories, but very yummy.
Mix together, in a bowel, the carrot, red pepper, spring onions, red onion, cashew nuts, bean sprouts and tamari sauce.
Make the dressing by mixing the tahini and cider vinegar with 3 Tbs cold water.
Divide the 'salad' mix into the lettuce leaves, spoon dressing over each 'filling'. Roll the leaf and secure with a toothpick. Serve the lettuce wraps with the remainder of the dressing on the side.
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