This recipe is quick and easy to make and transports well if you need to take lunch with you to the office or out on the golf course, which I often do.
The collard leaves are a great alternative to processed flour wraps.
Fresh collard leaves, washed and hard stalk at the bottom of leaf removed.
Raw Tahini (sesame seed paste) or you could use hummus, nut butters etc.
Cucumber, sliced thin
1 avocado, sliced
1 – 2 red, yellow or orange peppers, sliced into strips
2 carrots, sliced into strips
Sprouts, pea or sunflower, clover or broccoli etc.
Lay the collard leaves out on your cutting board or counter. Spread the tahini or hummus or nut butter up the center along the spine of the leaf.
Lay the veggie strips on top of the tahini, top with avocado and sprouts and roll up the leaf like you would a wrap. (from side to side)
You have so many “filling” options when making these wraps.