Fresh Spring Collard Wraps
- 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
- 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.
- 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).
- Make dipping sauce:
Mix ingredients and adjust to taste.
- 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.