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Raw Collard Wraps With A Curry Sunflower Seed Paste

  1 rater(s)

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


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


For the Curry Sunflower Seed Paste

  1. 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.
  2. Scoop the sunflower seed paste into a bowl and set aside while you prep the filling ingredients.

For the Wraps

  1. To make the collard wraps, lay one collard leaf on a flat surface and make sure to remove any thick stems.
  2. 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.
  3. Roll up the collard leaf like a burrito and set aside while you make the other wraps. Cut in half and enjoy immediately.