Tuesday, June 30, 2009

Fresh Collard Wraps

A couple months ago my friend Liz made some raw collard wraps which I really enjoyed.  I had only made steamed collard rolls before, so I was a little reserved about using it raw.  When I was on my way home from San Francisco this month, we stopped by Green Go's in Redding and I got a collard wrap with veggies and tofu with a sweet pepper sauce.  It was a great reminder about eating raw collards so I decided to make my own when I got back home.


Almost-Raw Collard Wraps

4 Collard Leaves
2 Carrots, shredded
1 Red Bell Pepper, sliced long
1/4 Red Onion, sliced long
1 Avocado, sliced
1/2 cup Hummus

Cut the large middle stem from the collard leaf so you will have two pieces of the green.  Each side will provide a separate roll.  About the middle of the collard half, spread out the hummus.  Add a few slices of the bell pepper, onion, avocado and about 2 Tb of shredded carrot.  Roll one side over the insides and continue rolling the leaf until the insides are fully contained.  Repeat this with the rest of the collard leaves.  Makes 8 rolls.

*Use a raw hummus or spread of choice if you would like this to be 100% raw.

2 comments:

mtbVegan said...

I'ma big fan of using greens as wraps, you're look great!

ahimsablog said...

I love collard wraps. I started making them when I began to experiment with introducing more raw foods into my diet, but now I use them as wraps for everything from tofurky slices to rice.