Butternut Wraps

by Grace Galanti

1 large Butterhead lettuce
1 cup Buckwheat
1/4 cup Sunflower seeds
2 1/4 cups Vegetable stock
1/4 tsp Salt
1 small bunch Carrots
1/4 cup Yogurt
2 Tbs Grenada pepper paste
1 tsp Honey

To cook the buckwheat, combine with sunflower seeds and add to 2 1/4 cups salted boiling vegetable stock or water.  Immediately reduce heat to simmer.  Keep the lid off and don't stir.  When all the water is absorbed, after about 15 minutes, remove from heat.  Spread out on a cookie sheet to cool quickly if you need to have your wraps sooner than later.

Julienne the baby carrots and set aside.  Combine yogurt, pepper paste and honey into a smooth consistency.

To assemble,  add two heaping teaspoons of cooled buckwheat starting at the lettuce bottom rib and stopping a few inches from the leaf tip.  Add carrots and drizzle with pepper sauce.  Pull the leafy tip back toward rib over the buckwheat, fold a side over and then the other.