Elephants are vegan! Who knew? These large, intelligent, remember-it-all mammals love greens… And so do I! Rice Flour, gluten-free wraps are usually my go-to wrap. However, since I aim to eat light to heavy, I am attempting to save carbs for dinner time. Therefore, I decided to use this collard green in place of a flour wrap when I made it for lunch.
Most people I know would find it odd to eat a raw collard green wrap. Growing up, we only ate cooked collard greens. I will admit that I thought it was strange too. But I kept my mind open, tired it and loved it. Don’t over think this recipe! Use what you have! That’s what I did to fill this wrap and it’s what I do when I cook. Enjoy!
Makes: 1 Wrap
- 1 raw collard green
- 1 tbsp hummus
- 1 tbsp vegan ricotta* (or another tbsp of hummus)
- ¼ zucchini, thinly sliced**
- ½ tomato, diced
- ½ avocado haas, diced
- 1 small handful of detox salad***
- 1 small handful of sprouts
- 2 tsp hemp seeds, optional
- 1 pinch salt, optional
*Use Kite Hill Ricotta, made from fermented almonds.
**Using a veggie peeler, peel ¼ of a zucchini (about 4-5 slices)
***Whole foods detox salad consist of shredded: broccoli, red cabbage, carrots, beets, Brussels sprouts. I purchased mine at Whole Foods Market but you can shred any veggies you have with a grater.
- Place collard leaves on a flat surface. Use a paring knife to shave down the stem.
- Spread the hummus and ricotta, if using, near the top/middle of each leaf
- Fill each leaf with the zucchini, tomato, avocado, detox salad then sprouts- in that order.
- Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy.