These are really easy & hearty. I got the idea for this recipe from the Sprouted Kitchen Cookbook. Sure, it looks a bit like hippie food, but think of it as a really healthy, gluten-free, vegan burrito. Hey, even beans would be great in these collard wraps! The collard greens are not very bitter, but subtle in flavor & sturdy enough to hold the filling. This is perfect for a quick & filling lunch.
veggie collard green wraps.
makes 4 rolls
Adapted from the Sprouted Kitchen Cookbook
Carrot-Ginger Dressing
1 cup of a cooked grain like jasmine rice or quinoa
sprouts
avocado slices
cucumber slices
8 collard green leaves (2 per roll)
sea salt & cracked pepper
*you could add beans, grated beets, pear slices, pepper slices (really whatever flavor combinations work for you...be creative!
- To assemble the wraps, cut the stems off the end of the greens & using 2 leaves at a time, overlap them halfway to create a bigger wrapping surface.
- Place an even amount of carrot spread in each wrap. Top with grain, cucumbers, avocado and sprouts. Season. Fold the collard sides over and roll tightly like a burrito.
- You can serve it immediately or store in the fridge, wrapped, for about 2 days.
happy eatings & cheers!
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