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Pumpkin-Seed-Pate-Wrap
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5 from 1 vote

Detox Taco Wraps with Pumpkin Seed Pâté

Pumpkin seeds make a creamy, nutrient-packed filling for these super healthy taco wraps. They're perfect for packing into a bento for lunch!
Prep Time15 mins
Total Time15 mins
Course: Lunch
Cuisine: Beauty
Keyword: vegan
Servings: 4
Author: Laura Wood
Cost: $15

Equipment

  • High-speed blender

Ingredients

Pumpkin Seed Pate

  • 2 cups pumpkin seeds soaked for 8 hours (discard the water)
  • ¼ cup extra-virgin olive oil
  • ½ bunch cilantro
  • 1 teaspoon curry powder
  • 1 lemon juiced
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Detox Taco Wraps

  • 1/2 cup pumpkin seed pate
  • Wrap of your choice romaine lettue, nori sheets, collard leaf, etc
  • 1 small cucumber chopped
  • 1 cup sprouts
  • 1/4 cup shredded carrots

Instructions

Pumpkin Seed Pate

  • Add the pumpkin seeds, olive oil, cilantro, curry powder, lemon juice, sea salt and black pepper to a high-speed blender. Blend until smooth. Add cold water if it is too thick. Enjoy the pâté as a salad topping or stuffed into a wrap.
  • You can also use sunflower seeds instead of pumpkin seeds to make this pate.

Detox Taco Wraps

  • Assemble the wraps. Spread 2 to 3 tablespoons of pâté onto your wrap. Top with vegetables, and roll the wrap.

Notes

Store leftovers in the fridge for up to 2-3 days.