VEGAN COLLARD WRAPS

 

Peanut butter & jelly on a collard leaf? What the what??

So this combo might sound weird but is actually really freaking tasty. Along with three other awesome collard wrap recipes, the video above is all about quick and easy gluten-free vegan (mostly raw) lunch options. If you have the sauces and quinoa prepped in advance, you can throw these bad boys together in under 5 minutes. So you officially have no excuses not to make these!

Taco Collard Wraps:

• 2 collard leaves
• 1/4 cup ground walnuts (grind in a small food processor or high speed blender)
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1/8 tsp sea salt
• 1/8 tsp cayenne
• 1/4 cup salsa
• 1/2 sliced, seeded tomato
• 1/2 avocado, sliced

1. Wash, dry, and destem collard leaves (watch video for a how-to).
2. In a small bowl, combine ground walnuts, chili powder, cumin, sea salt, and cayenne. Mix well.
3. Layer 2 tbsp salsa, 2 tbsp walnut meat, 1/4 of the tomato and 1/4 of the avocado on each collard leaf.
4. Wrap up and enjoy.

PB&J Collard Wraps

• 2 collard leaves
• 1 cup fresh raspberries (plus more for topping)
• 1 tbsp chia seeds
• a few drops liquid stevia
• 3 tbsp creamy peanut butter

1. Wash, dry, and destem collard leaves (watch video for a how-to).
2. In a small bowl, mash chia seeds with fresh raspberries and a few drops of stevia until completely combined. (Be sure to save a few fresh raspberries for the wrap.) Let rest for a few minutes.
3. Layer 1 1/2 tbsp peanut butter, half of the jam, and a few raspberries on each collard leaf.
4. Wrap up and enjoy.

Hummus Collard Wraps:

• 2 collard leaves
• 1/2 cup hummus
• 1 sliced (seeded) tomato
• 2 tbsp nutritional yeast

1. Wash, dry, and destem collard leaves (watch video for a how-to).
2. Layer 1/4 cup hummus with 1/2 of the sliced tomato on each collard leaf. Sprinkle with 1 tbsp of nutritional yeast.
3. Wrap up and enjoy. (Use leftover dressing for salads and sandwiches!)

Caesar Collard Wraps:

• 2 collard leaves
• 1 cup baby kale
• 1/2 cup cooked quinoa
• 1 cup raw cashews (soaked for a few hours)
• 2 tbsp lemon juice
• 2 tbsp Bragg’s liquid aminos (or tamari/gluten-free soy sauce)
• more lemon juice for topping
• 2 tbsp hemp seeds

1. Wash, dry, and destem collard leaves (watch video for a how-to).
2. In a high speed blender, combine cashews, 2 tbsp lemon juice, and liquid aminos. Blend until fully combined.
3. Layer 1/2 cup kale, 1/4 cup quinoa, a tablespoon of caesar dressing, and 1 tbsp of hemp seeds on each collard leaf. Sprinkle with lemon juice.
4. Wrap up and enjoy. (Use leftover dressing for salads and sandwiches!)