Have you ever had a collard wrap? They are the low carb answer to enjoying rolled up food. I love eating yummy ingredients stuffed into a delightfully handheld vessel, usually of the flour tortilla kind, or naan, or any any other starchy goodness. But with the summer season officially here, I am urged towards lighter lunch fare that still has some flavour, and girth. Not just for vanity’s sake, but because eating water dense food in warm weather helps you stay hydrated, and provides energy for those long summer days, and nights.
These are super quick to prepare and really tangy, with a bit of heat. I only added avocado to my wraps, but if you have shredded lettuce, tomato or sprouts, go ahead and add! Just don’t stuff them to much or they will bust at the seams.
2 large collard leaves, stems removed, blanched in hot water for about 30 seconds
1/2 cups walnuts
1 large carrot
2 green onions
2 tablespoons hemp hearts
Juice of 1 lemon
1 tablespoon nutritional yeast
1/2 teaspoon smoked paprika
1/8 – 1/4 teaspoon cayenne pepper
1/2 teaspoon maple syrup
1/4 chopped fresh cilantro (or parsley/basil)
PInch of salt and pepper
1/2 avocado, thinly sliced
In your small chopper, start with the carrot and pulse until finely chopped. Remove and place in a mixing bowl. Next add the walnuts, hemp hearts, lemon juice and green onion, and pulse until finely chopped,being sure to maintain a mealy texture. Add walnut mixture to carrots and mix well. Add nutritional yeast, paprika, maple syrup, cilantro, and salt & pepper. Spread half the mixture in the centre of each collard wrap, add 1/4 of the sliced avocado to each, and roll up like a burrito. Enjoy both for lunch, or wrap one in tinfoil and save in the fridge for later.
~The Vegan Project