vegan entrée Aug 04, 2021

Some people like wraps made with tortillas, and some people like wraps made with more…VEGGIES!

I like to do both – sometimes I’ll use an Ezekiel Sprouted Grain Wrap, but most of the time I use collard greens.

This guy is a collard green leaf.  They’re huge!  Huge and awesome because they don’t tear easily when you stuff them with veggies!  First I made a giant bowl of every veggie I could find.

This had celery, spinach, cucumber, corn, tomato, juice of half a lime, and sea salt.
Then I took TWO of those amazing collard green leaves and overlap them together with the bottoms facing inward on top of each other.  Notice that I trimmed off the stem and bottom portion of each leaf.   You want the tops of the leaves to be facing out to the sides.   Then add your veggies!

I mixed up an easy (non-raw) dressing, but it is one of my all time favorites.  I used balsamic vinaigrette, dijon mustard, and avocado.

Give the mustard a good stir-in first, and then add a couple slices of avocado.  Mash and mix well!  I just used a fork. It may not look the prettiest, but it tastes delicious!  I added more avocado to the top of my veggies and then added the dressing.

Now for the tricky part.   You want to fold the outer rounded (top) sides in, then as you have those folded in, take the bottom part that is facing you and fold that completely over to the other side.  Start wrapping!  You want to keep rolling that top leaf under as you wrap, pulling it back towards you tight to keep those veggies locked in there!

It should look something like this:

Now cut in half and enjoy!


You can change this recipe to suit your tastes!  You could always add a spread of hummus to the leaves before you add the veggies, you could add a raw nut based dressing, you could add some spiralized zucchini…whatever make you happy.  Enjoy!