Ingredients
Wraps
- 2 bunches collard greens (10-14 whole leaves), cleaned and stems trimmed
- 1 red bell pepper, shaved or thinly sliced julienne
- 1 green bell pepper, shaved or thinly sliced julienne
- 1 yellow or orange bell pepper, shaved or thinly sliced julienne
- 1 cucumber, peeled and shaved lengthwise, not including the seeds
- 2 carrots, peeled and shaved lengthwise
- 1 avocado, thinly sliced
- ½ Napa cabbage, thinly sliced
- 1 cup spicy garden pesto (see recipe below)
Pesto
- 2 cups tightly packed fresh greens (combination of kale greens, mustard greens, dandelion greens, spinach & green onion)
- ½ cup pecans
- 1 to 2 cloves garlic
- ½ cup extra virgin olive oil
- Sea salt and freshly ground pepper, to taste
- 1 Tbsp. lemon juice
- 3-5 Tbsp. nutritional yeast
- 1-3 tsp. harissa or African pepper sauce (optional)
Servings:
Units:
Instructions
Wraps
- Spread 1 Tbsp. of pesto inside each collard leaf.
- Add a small amount of bell pepper, cucumber, carrot, avocado and cabbage in a cluster in the center of the wrap.
- Roll the collard wrap up and slice diagonally in half to make 2 wraps.
Pesto
- Place the fresh greens, pecans and garlic in a blender or food processor fitted with the S blade.
- Pulse to combine, until the mixture is coarsely ground.
- Turn the motor on and drizzle the olive oil in a thin stream.
- Add the sea salt, pepper, lemon juice and nutritional yeast, and pulse a few more times to combine.
- Pulse in harissa or pepper sauce to desired spiciness.
- Taste again and add more seasonings as needed.
Recipe Notes
Recipe by Chef Lachelle Cunningham
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