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stack of vegan tuna collard wraps with tomatoes, lemon, and parsley square

Raw Sunflower Seed "Tuna" Wraps

Vegan Tuna Wraps are perfect for lunch on those hot summer days when it’s too hot to cook! They travel well, so you can take them with you for lunch at the office or a picnic in the park. They make a great light dinner, too. 
Prep Time 20 mins
Course Sandwich
Cuisine American
Servings 8 wraps
Calories 257 kcal


For the Mayonnaise

  • 1/2 cup raw cashews soaked for at least two hours, rinsed and drained
  • 1/3 cup water
  • 1/4 cup lemon juice
  • 1 clove garlic minced
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon sea salt

For the Salad

  • 1 ½  cup raw sunflower seeds soaked for at least four hours, rinsed and drained
  • 2 celery stalks sliced
  • 2 scallions sliced
  • ¼ cup fresh parsley chopped
  • 2 teaspoons fresh dill chopped
  • 2 teaspoons dulse or kelp flakes

For Serving

  • 8 large collard green leaves
  • 2 carrots shredded or grated
  • 1 red bell pepper thinly sliced
  • 1 avocado thinly sliced


  • Add all of the mayonnaise ingredients to a food processor or high-speed blender and process until smooth and creamy.
  • Place the sunflower seeds in your food processor, and process until they’re ground into small pieces. Add the celery, scallions, dulse, and dill pulse a few times to mix everything together.
  • Place the sunflower seed mixture and mayo in a large bowl and mix to combine.
  • Take a large collard leaf and cut off the stem. Using a sharp knife, carefully shave off the thick part of the stem from the back of the leaf, making it easier to roll up. You can also use the knife to score what’s left of the stem, making it more pliable.
  • Place the sunflower seed mixture, some of the red pepper, carrots and avocado on the leaf, towards the top.
  • Starting with the top edge that has the filling, carefully roll the collard leaf, as you would a tortilla, tucking the sides in as you roll. Repeat with the remaining leaves.


Calories: 257kcal