Get ready to eat just about every color of the rainbow with these raw vegan collard wraps. They are quick and easy to make and pack one of the biggest nutritional punches you’ll ever enjoy. The wraps include shredded purple cabbage, carrots, red bell pepper, sliced avocado, and alfalfa sprouts, and a delicious tahini-based dressing that ties everything together. Feel free to swap out ingredients for others that you either have in your fridge, or ones that you enjoy better. Just make sure that the ingredients you use are cleanse-approved, provided you are cleansing.

The trick for wraps is rolling them without breaking the collard green leaves. In order to roll the collard leaves easily, remove the thick stems. Not only does this allow for even rolling, but it also gets rid of a bitter, unpleasant, fibrous bite. To do this, simply use your knife to cut away the thick stem at the bottom of the leaf. You can also shave off the back part of the stem that runs slightly up the leaf, creating a flatter surface for rolling.

Now if rolling the leaves proves too difficult, you can always turn these wraps into tacos. That said, they are much easier to eat as wraps; not to mention, a lot less messy. The choice is yours and we don’t judge over here. The important thing is that you are making a great decision (and a healthy one at that) to enjoy this recipe as your next entree!