Total Time: 20 Minutes
Prep Time: 20 Minutes
Cook Time: N/A
- 4 good quality collard leaves
- 1 cup toasted almonds
- 1 cup toasted pecans
- 1 ripe avocado, sliced
- 1/3 cup alfalfa sprouts
- 1 red bell pepper, sliced
- 1 lemon
- 1 teaspoon extra virgin olive oil
- 1 teaspoon cumin
- ½ teaspoon grated ginger
- 2 tablespoons tahini
Cut off the stems from the collard leaves and rinse them under running water to remove any grit. Soak them in warm water with the juice of half a lemon for about 10 minutes then dry the leaves using paper towels.
Shave of the central root so the leaves become easier to roll.
Add the toasted nuts, cumin, and tahini, ginger, and olive oil to your food processor and pulse until the mixture forms a ball-like shape.
Spread out the collard leaves and divide the nut mix among the leaves. Top with sliced red bell pepper, avocado, alfalfa sprouts and drizzle lime juice on top.
Fold the top and bottom parts then roll up the sided.
Slice the wrap in two, if desired, and serve immediately. Enjoy!
Nutritional Information per Serving:
Calories: 375; Total Fat: 36.2 g; Carbs: 18.3g; Dietary Fiber: 8g; Sugars: 3.4 g; Protein: 5.8g; Cholesterol: 0mg; Sodium: 257g