1/4 c Tahini
1 tb Lemon juice
1/2 ts Tamari
4 Chapatis
4 ts Sunflower seeds
12 sl Colby or cheddar cheese;
- long; thin
4 c Raw spinach leaves
1 c Alfalfa sprouts
Herb Dressing
Mix tahini with lemon juice in measuring cup, add tamari, stir well.
Lay chapatis out on a counter. Spread mix down the center of each
chapati, using approximately 1 tb mix per chapati. Sprinkle 1 ts
sunflower seeds over mix on each chapati. Then lay slices of cheese
over ths sunflower seeds, 3 slices per chapati. Next lay spinach
leaves over cheese, 1 cup on each chapati, and top with alfalfa
sprouts. Serve with Herb Dressing.
To eat, roll up the chapati lengthwise until you have a rolled-up
log.
Recipe by Horn of the Moon Cookbook by Ginny Callan
