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.
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3 comments:
I'ma big fan of using greens as wraps, you're look great!
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.
Thankk you for this
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