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1
Place the seeds in the water and allow them to soak overnight, or about 12 hours.
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2
Drain and rinse the seeds, then drain again.
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3
To make the tortillas, place the sunflower seeds in a food processor.
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4
Add the remaining ingredients and combine until smooth.
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5
Transfer the tortilla mixture to Teflex dehydrator sheets, making 4-inch round circles that are 1/4-inch thick.
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6
(You should be able to make 4 to 6 circles.)
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7
Dehydrate at 105F for 4 hours.
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8
(If you dont own a dehydrator, see Notes on how to use an oven for this purpose.)
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9
After 4 hours, carefully flip the tortillas over and dehydrate for another 4 to 6 hours.
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10
(For directions on how to flip, see Notes.)
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11
When the tortillas are finished cooking, they will appear dry but will still be flexible.
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12
After you flip the tortillas, prepare the fajita filling.
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13
Combine all of the filling ingredients in a medium bowl, mix, then let marinate in the refrigerator for 4 hours.
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14
Remove the vegetables from the refrigerator and let sit at room temperature for at least 30 minutes.
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15
Remove the tortillas from the dehydrator and fill with the marinated vegetables.
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16
Serve immediately.
