Raw Vegan Collard Wraps

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One of the most common things that people search for while eating raw vegan (besides the obvious warm meal) is a substantial dish. “How am I going to get full just by eating fruits and vegetables?” “Do you think I’m a rabbit or something?” We’ve heard it all before, folks. Believe it or not, filling meals are not that difficult to find on this diet. It all depends on what you put inside your meals. If you have ingredients that contain protein, healthy fats, and fiber, you will not struggle to feel full.

These collard wraps will provide the sustenance you need to avoid unnecessary snacking between meals. You can easily throw this recipe together, and the best part is that it contains varying textures and nutrients. One of the primary reasons that these collard wraps will satiate you is because they contain a pulsed pecan mixture. Think of this as a simple raw vegan meat alternative, which only includes pecans, coconut aminos, grated ginger, garlic, and olive oil. Those ingredients pair well with the dipping/drizzling sauce that accompanies the wraps. Keep in mind that the dipping sauce has a little kick from the bird’s eye chili, but you can omit this ingredient if you are sensitive to spice. A pinch of red pepper flakes would also give the sauce a little kick.

It is truly amazing how delicious and filling these raw collard wraps are. If you have an aversion to pecans or cannot eat nuts due to an allergy, you can always swap the nut or change to pumpkin or sunflower seeds. Should you want to swap out some of the filling ingredients, feel free to choose ingredients you like, so long as they are raw vegan!

Raw Vegan Collard Wraps
  • Prep Time:20m
  • Total Time:22m


For the Collard Wraps

  • 1 c raw pecans
  • 1 tbsp. coconut aminos
  • 1/2 tsp. freshly grated ginger
  • 1 garlic clove, minced
  • 1 tbsp. olive oil
  • 4 large collard leaves
  • 1/2 red bell pepper, chopped
  • 1 avocado, peeled, pitted, and chopped
  • 1/2 c bean sprouts

For the Dipping Sauce

  • 2 tsp. coconut aminos
  • 1 tsp. raw agave nectar
  • 1 bird's eye chili, thinly sliced
  • 1 tbsp. freshly grated ginger


For the Collard Wraps

  1. Add the pecans, coconut aminos, ginger, garlic, and olive oil to a food processor and pulse until you achieve a clumpy mixture.
  2. You do not want to blend until you achieve a paste because you still want some texture to the mixture. Spoon into a bowl and set aside while you prepare the rest of the ingredients for the wraps.
  3. Cut the thick white stems off the bottom of the collard leaves and rinse them well. Prepare the other ingredients and then get read to assemble.
  4. Add some of the pecan mixture, bell pepper, avocado, and bean sprouts across one collard leaf and roll up like a burrito. Continue until all four leaves are rolled up into little wraps.

For the Dipping Sauce

  1. Add all of the ingredients to a small bowl and whisk to combine. Taste and add a little more ginger or a hit of garlic powder to give more pizzazz to the sauce.
  2. Serve the dipping sauce alongside the wraps and enjoy.
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