Description
These wraps are delicious. You’ll never even believe they’re raw and vegan. Healthy, low calorie and perfect for a mid-day snack.
Ingredients
- 4 whole Large Collard Leaves, Prepared (See Note)
- 1 whole Avocado
- 1 whole Red Bell Pepper
- 1 cup Raw Pecans
- 1 Tablespoon Tamari
- 1 teaspoon Cumin
- 1 teaspoon Olive Oil
- ½ whole Lime, Juiced, Plus More For Preparing Collard Leaves
- 2 ounces, weight Alfalfa Sprouts
Preparation
Note: To prepare collard leaves, wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife, thinly slice down the central root (to make it easier to bend the leaves for wrapping).
Slice avocado and pepper.
In a food processor, combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.
Recipe adapted from Betacyin.
