Fresh Spring Collard Wraps
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Total Time: 25 MinutesServes: 2



  • 8 collard leaves, blanched
  • 1 bunch of mint
  • 1 english style cucumber, thinly sliced
  • 2 ripe avocados, thinly sliced
  • 4 large carrots, grated
  • ¼ cup purple cabbage, shredded
  • Protein options:
  • Meat Eaters: add grilled chicken or shrimp*
  • Vegans: add hummus
  • Dipping Sauce:
  • 4 tbsp sesame see oil
  • 5 tbsp coconut aminos
  • 3 tbsp almond butter


  1. Prepare the collard wrap: a. Option to use raw or lightly blanch (it is easier to wrap if they are blanched). b. Fill a wide pan up with water and bring to a boil. c. Take each leaf by the stem and dip in boiling water for about 3 seconds either side. d. Set aside on a plate, then do this too your whole batch of collards. e. Rinse blanched leaves with cold water to avoid further cooking. f. Cut off the stems and set aside.
  2. Prepare filling: a. Slice (in long strips) the cucumbers, carrots and avocado and cabbage. b. Remove mint leaves from stem (you will use about 3-4 leaves per wrap).
  3. Make dipping sauce: Mix ingredients and adjust to taste.
  4. Fill & Wrap: a. Take one collard wrap and spread avocado in the middle of the wrap and add all ingredients around it (make sure you keep everything in the middle). b. Wrap like a burrito, tucking in the bottom. c. Cut off the extra leaf on the top and they are ready! d. Serve with satay dipping sauce. *For those adding grilled chicken, add in the middle with all other ingredients before wrapping.

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