Pumpkin Seed Pesto Wrap

This is a great meal for breakfast, lunch, or dinner.  Pumpkin seeds are a wonderful source of Vegan Protein and this wrap is so tasty.  It will soon become a staple in your household!  Use the left overs to make a Go Green Bowl – recipe below the wrap.

Serves 2



1 brown rice tortilla (food for life)

2 servings of almond or rice cheese - shredded

3 cups spinach - chopped


1 cup fresh basil
1 cup fresh Italian parsley
1 ½  cup raw pumpkin – soaked overnight
1 small avocado or ½ large avocado
1 tsp. sea salt
3 cloves garlic- minced
1 tablespoon cup cold pressed olive oil
Juice from one lemon

Preheat oven or toaster oven to 350 degrees.  Place all ingredients for Pesto in food processor and blend until smooth.  Transfer to a glass bowl, cover, and set aside.  Place cheese on top of tortilla, then layer on the spinach and bake in toaster or regular oven for 4 minutes.  Take out of oven and spread on desired amount of pesto leaving space down the middle so you can cut it in half.  Place back in oven and bake again for 3-4 more minutes.  Remove and use kitchen shears to cut the tortilla in half (or place on a cutting board and use knife).  Roll up and eat it up!  So delicious!!!

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Pine nuts or pine nut oil.