Carrot Ginger Collard Wraps

A fresh and fun twist on traditional wraps! These vibrant, veggie-packed bundles are perfect for a light lunch or a colorful appetizer.

Ingredients

1 bunch collard greens

2 cups sprouts

1 bunch scallions, chopped

1 bunch radishes, sliced thin

½ red cabbage, shredded

Carrot Ginger Filling

• 3 large carrots

• 1 cup walnuts

• ½ inch piece of ginger

• 1 tablespoon olive oil

• 1 teaspoon rice vinegar

• 1 teaspoon maple syrup

• ½ teaspoon salt  

• dash cayenne

Avocado Cream Sauce

• 2 ripe avocados

• 1 jalapeno

• 1 ounce cilantro leaves

• 2 tablespoons olive oil

• ¼ teaspoon ground black pepper

• ¼ teaspoon salt

• Dash cayenne

• Juice of one lime

Procedure

1. Bring a pot of salted water to a light boil. Meanwhile, create an ice bath by filling a large bowl with a mixture of ice and water. Once water is ready, add 1-2 collard leaves at a time. Once leaves turn bright green, remove from hot water and place in ice bath to cool. Repeat with all the leaves and set aside for them to dry.

2. Prepare the carrot ginger filling by placing carrots, walnuts, ginger, olive oil, rice vinegar, maple syrup, salt, and cayenne to a food processor. Pulse a few times until mixed and set aside.

3. To make the avocado cream sauce, rinse the food processor and add avocados, jalapeno, cilantro, olive oil, pepper, salt, cayenne, and lime juice. Process until thoroughly mixed.

4. To prepare collards, use a paring knife to gently trim the thickest part of the collard green stem. Use the bottom of a cup to press up and down on the leaf to bruise additional stems so they’re flexible enough to fold.

5. To assemble wraps, spread leaf with a layer of avocado cream followed by the carrot ginger filling. Top with scallions, sprouts, radishes, and cabbage before folding like a burrito.

6. Store in the fridge.