For The Wrap

1. Toast the sunflower and pumpkin seeds in a pan without any oil or fat until they turn a beautiful golden brown.
2. Peel and grate the carrots. Wash and dice the bell peppers (discard the seeds and white bits). Grating the carrots takes the most time. To save time, use pre-grated carrots or a mini food processor to chop them up.
3. Peel the onion and slice into thin rings. Wash and drain the spinach. Rinse the bean sprouts with cold water and let them dry.

For The Dressing

1. Peel and grate the ginger into a bowl. Add the cottage cheese, Greek yogurt, lemon zest, and mustard and mix well.
2. Spread the dressing mixture onto the wraps, leaving about 1 cm from the edge. Arrange the spinach leaves on top.
3. Arrange the carrots, bell peppers, onions, and bean sprouts in a line down the center and sprinkle the toasted sunflower seeds on top.
4. Season with a pinch of salt and pepper to taste. Fold the sides of the wraps inward, then the bottom, and roll them up as tightly as possible.
5. Slice the wraps in half and serve. Enjoy!