Collard wraps are an incredibly easy option for a quick but satisfying raw meal. Being able to take a wrap on the go makes it a perfect option for a healthy lunch.
Most people think about collard greens as being cooked nearly to death, but they are great raw or lightly blanched. Use the widest ones in the bunch for your wraps because they are easier to handle!
Some great filling ideas for warps are:
- raw patés and spreads
- any leftover chopped veggies you have laying aroung!
- even roasted veggies, tofu and tempeh and delicious in a wrap
- vegan sushi fillings
Collards are one of the world’s healthiest foods-full of anti-oxidants (vitamin A, vitamin C, manganese, and vitamin E), anti-inflammatory omega-3 fatty acids, and digestive system supporting fiber.
Pumpkin-Hemp Queso Wrap
- 1 to tomato diced
- 1 zucchini diced
- 1 ears of corn kernels shucked
- 1/8 cup red onion minced
- 1/4 cup cilantro chopped
- 1 scallion chopped fine
- salt and pepper to taste or use dulse flakes to season if you prefer to be salt free
- juice of 1 lime
- 1 tablespoon olive oil (optional
- 1/2 cup pumpkin seeds
- 1/2 cup hemp seeds
- 1 cup avocado leaves Mexican, dried (optional)
- 1 medium bell pepper seeded
- 1/2 cup water
- 3/4 teaspoon salt or dulse flakes to taste
- 1 teaspoon mild chili powder like California
- 1 pinch black pepper
- 1/4 teaspoon smoked paprika optional
- 6-8 collard leaves stemmed
- 2 avocadoes sliced
- 2 cups baby kale or other greens washed
To make the Pumpkin Queso
Add the pumpkin seeds, hemp seeds, avocado leaves, bell pepper, water, salt (or dulse), chili powder, black pepper and paprika to a blender. Blend until smooth. Set aside until ready to use. Will keep refrigerated for 5 days.
To make the Veggie Filling
Dice the tomato, zucchini, red onion, cilantro and scallion. Add to a mixing bowl and add the corn, sea salt (or dulse), lime juice and olive oil. Toss well until everything is well mixed.
To make the Wraps
To make the wraps, wash the collard leaves and remove the stems. Slice the avocadoes, and set aside. Wash the baby kale and pat dry with a towel.
Lay the collard leaves flat on a cutting board or countertop. Spread about 2 tablespoons on the pumpkin queso onto the leaf and top with 1/4 cup of the veggie filling. Top with some of the sliced avocado and kale. Wrap up like a burrito and serve immediately.
Avocado leaves are a special ingredient available in latin markets or online. They are from a specific variety of Mexican avocados and are used extensively as a unique seasoning. The flavor is reminiscent of anise. If you don't have this ingredient, don't worry, the recipe will be delicious without it!