These collard wraps are beautiful, especially when you fill them with colorful ingredients. The assortment of textures, spices, and nutrient-dense ingredients keeps you coming back for bite after bite. It’s the perfect warm weather dish.
- Prep Time:15m
- Total Time:15m
- Serves: 4 servings
- Yield: 8 wraps
- Category: Full Body Cleanse Approved, Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Curry Sunflower Seed Paste
- 1 c raw sunflower seeds
- 1/2 c celery, chopped
- 1/2 c shredded carrots
- 1/2 c cilantro, chopped
- 1/3 c green onion, diced
- 1/3 c yellow bell pepper, diced
- 3 tbsp. raw tahini
- 1 1/2 tbsp. olive oil
- 1 tbsp. filtered water
- juice of 1/2 a lemon
- 2 tsp. raw apple cider vinegar
- 1 1/2 tsp. curry powder
- 1 tsp. ground turmeric
- 1/2 tsp. sea salt
- pinch of black pepper
For the Wraps
- 8 collard leaves
- 2 Persian cucumbers
- 1 avocado, pitted and thinly sliced
- 1 c cilantro stalks
- 1 c yellow bell pepper, julienned
- 1 c shredded carrots
Instructions
For the Curry Sunflower Seed Paste
- Add all of the ingredients to a food processor and pulse until you get a chunky consistency. You may need to stop blending and scrape down the sides of the food processor to ensure that all the ingredients are blended.
- Scoop the sunflower seed paste into a bowl and set aside while you prep the filling ingredients.
For the Wraps
- To make the collard wraps, lay one collard leaf on a flat surface and make sure to remove any thick stems.
- Spread two spoonfuls of the sunflower seed paste on the collard leaf and then start to fill it with a some cucumber slices, avocado slices, cilantro sprigs, bell pepper, and shredded carrots.
- Roll up the collard leaf like a burrito and set aside while you make the other wraps. Cut in half and enjoy immediately.
