Raw Vegan Veggie Collard Wraps Recipe

These veggie collard wraps are easy to make and delicious. They are a lunch staple for me. Oh, and did I mention how tasty they are?

Even though collard wraps might taste slightly bitter on their own, the bitterness fades away in a veggie wrap. While I don’t like to eat raw collards plain, I LOVE them when they are stuffed with delicious veggies and a delicious raw vegan “mayo” that I found on the Uncooking 101 website.

The great thing about raw vegan collard wraps is that you can put just about anything in them. The possibilities are endless. This recipe includes my favorite collard wrap filling. You can try any raw mock chicken or mock tuna nut pate, guacamole or a fresh sun-dried tomato marinara made in your blender or food processor (see my Raw Spaghetti page for the recipe).

If you like this wrap, check out another one of my lunchtime favorites, romaine lettuce wraps.

Ingredients:

• 1/4 avocado
• Small handful alfalfa sprouts
• 1 small cucumber, sliced into spears
• Two tablespoons shredded beet (substitute dried cranberries for a sweeter taste)
• Small handful cilantro
• 2 tomatoes, sliced
• Handful of baby kale or green leaf lettuce (optional)
• 2 large collard leaves
• Uncooking 101′s raw “mayo“

Directions:

This recipe makes two collard wraps. I eat both of them for lunch since this recipe is not very high in calories. You can split this recipe between two people if you pair it with a raw vegan soup or other course in your meal.

To prepare the collard green wrap, simply cut the stem end off the base of the collard leaf. Then place all the ingredients in a center of each collard wrap. Leave about 2 inches of collard green empty toward the “tip” end of hte leaf.

Once you have filled the wraps with as much filling as you desire, fold the tip end of the leaf into the wrap. Then fold each side in. Turn the wrap over so the filling doesn’t fall out.

Now grab the wrap with both hands and chow down!

Tags: avocado, beet, cilantro, collard greens, cucumber, green leaf lettuce, kale, raw food recipe, sprouts, tomato