Ingredients:

• 1-3 zucchini, thinly sliced lengthwise
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• A few small carrots, julienned
• Sprouts/micro greens of choice
• Cilantro, optional
• Fresh cracked pepper
• Toothpicks, to hold the wraps together

For the kale pesto:

• 1 cup basil or kale
• 1 cup kale
• 1 clove garlic
• 2 tablespoons tahini, optional
• 3 tablespoons or so extra virgin olive oil (if not using tahini add 1 or 2 extra tablespoons olive oil)
• Himalayan salt, to taste

Instructions:

1. If you can’t find sprouts or micro greens, try using cilantro or fresh basil leaves.
2. For the kale pesto, place ingredients into food processor and process until desired consistency. Taste for seasoning.
3. Lay your zucchini flat on a hard surface, layer with the pesto, add sprouts, and vegetables, then starting from the vegetable end, roll and stick with a toothpick in the center. Top with cracked pepper and serve.