Collard wraps tweaked from Sprouted Kitchen
Swapping a wheat-belly-inducing tortilla for a green leaf might have you turning your nose up at this “rabbit food”.
But, once you get your schnoz out of the air and sink your teeth into this, you’ll be scarfing down your words as well as the wrap.
Everyone’s heard the old adage “an apple a day keeps the doctor away”. We’re not disputing that – but you might say “a collard wrap a day keeps the doctor away”! With the combination of plant proteins, healthy fats, greens and the crazy number of phytonutrients from the beets and carrots – you’ll be snubbing your doc in no time.
Did ya know: Beta-carotene was named after carrots?
Collard Wrap Ingredients
- 1 cup coarsely chopped carrots
- A Tbsp fresh grated ginger
- 1 small shallot, chopped
- 1 Tbsp white or yellow miso
- A tsp honey
- 3 Tbsp toasted sesame oil
- ¼ tsp sea salt
- 8 large collard green leaves
- 2 cups cooked quinoa
- 1 Tbsp tahini (sesame seed paste)
- freshly squeezed lemon or lime juice – to taste
- 2 cups grated raw beets
- 1 avocado, peeled, pitted, and smashed with a fork
- 1 cup sprouts (ex. Broccoli sprouts)
Method
1. In a food processor, combine carrots, ginger, shallot, miso, honey, and vinegar and process until fairly smooth, 1-2 minutes. It should be chunky but smooth. Drizzle in the sesame oil and salt and blend once again.
2. Cut the hard stems off the collard greens and compost (you may also want to shave off some of the thickness of the stem along the whole length of the leaf). Rinse and pat the leaves dry.
3. In a medium bowl, combine the cooked quinoa and the tahini, adding a bit of lemon juice to get everything well combined.
4. Now that all the fillings are prepped – clear a workstation to build your wrap. Start by spreading the miso-carrot “sauce” down the center of the collard green. Next, layer the quinoa, beet, avocado and sprouts.
5. Roll it up, hold on tight and enjoy!
Tweak your own Sprouted Kitchen recipes by picking up a copy here.
