Green Salad Wraps with Tahini and Olives

One of my most common lunches or snacks is some kind of variation of these wraps! I love grabbing any salad I have on hand, any dips or pates I have made during the week, olives, sun dried tomatoes, fresh herbs- every wrap is a little different and all delicious and nourishing. I used to make these with collard leaves when living in Canada, here in Australia I either use silver beet leaves, cos lettuce leaves or large spinach leaves- see what you can find at local markets! Enjoy!

wraps close up



  • 3 large green leaves
  • 1 carrot grated
  • 1 beetroot grated
  • 1 roma tomato sliced thinly
  • 1/2 a cucumber sliced thinly
  • 1 avocado sliced thinly
  • a dozen sun ripped olives
  • 3 tablespoons of tahini
  • sesame seeds to garnish

Optional extras-

  • sunflower sprouts or alfalfa
  • hummus
  • sun dried tomatoes

veg cutting board



Lay your leaves out on a flat surface. Spread one tablespoon of tahini horizontally across each leaf and then layer the rest of the ingredients on top.

Roll the leaves up so they form a wrap and if need be, place a toothpick in the centre to secure.