Rainbow Collard Wraps

Are you craving some insanely delicious wraps with a spicy kick? I got you covered! This is a super easy-to-make lunch or dinner recipe that leaves you feeling full and satisfied! 

This delicious wrap recipe is a part of my Blooming Raw Uncook Book which includes 134 more delicious raw meals which includes breakfast, lunch and dinner recipes, sides and more! If you enjoy this recipe, consider buying the ebook to try epic raw vegan recipes that add more color to your bowl and nourish your soul! 

INGREDIENTS:

• 4 large collard leaves 

• 1 - 2 medium on-the-vine tomato(es), sliced

•  ¾ - 1 cup carrots, grated

•  ⅓ cup sprouts*

•  1 avocado, sliced 

•  ¼ - ½ cup medium orange bell pepper, sliced

•  ¼ cup red onion, chopped or sliced

•  nut meat to taste (see below for recipe)

•  creamy cashew ranch dressing to taste, for garnish (see below for recipe)

•  fermented hot sauce to taste, for garnish (optional)

NUT MEAT RECIPE: 

• 1 cup walnuts or almonds

•  1 tsp coconut aminos

•  ½ tsp chili powder 

•  ½ tsp onion powder

•  ½ tsp garlic powder

•  ¼ tsp pepper or to taste

•  ¼ tsp salt or to taste

•  ⅛ tsp paprika

•  ⅛ tsp cayenne pepper 

CREAMY CASHEW RANCH DRESSING: 

• 1 cup cashews, soaked 
• 2 large garlic cloves
• ½ tsp onion powder 
• ½ lemon, juiced (~1 tbsp of juice)
• 1 tbsp apple cider vinegar
• 1 tbsp green onion stalks, chopped
• 1 tsp dill, dried
• ½ tbsp chives, fresh, chopped 
• ⅔ - ¾ cup filtered water
• ¼ tsp pink himalayan or sea salt 
• more chives to taste, for garnish (optional) 

INSTRUCTIONS: 

•  Prepare collard leaves. Wash the leaves thoroughly and then pat dry with paper towels. Cut off the stem at the bottom as well as the thinly slice down the central root to make wrapping the leaves easier. 
•  Slice, chop and/or shred the tomato, carrots, avocado, bell pepper, and red onion.
•  Prepare the creamy cashew ranch dressing in a high speed blender and the nut meat recipe separately in a food processor.
•  On a cutting board or plate, build the wraps and layer in nut meat, tomato slices, grated carrots, avocado slices, bell pepper slices, red onion and sprouts. 
•  Fold over the top and bottom and then wrap the sides. Slice in half, serve and enjoy! 

NOTES & TIPS: 

*I used a combination of organic broccoli, clover, radish and alfalfa sprouts. 

Want 134 more delicious raw vegan recipes? Get them in my Blooming Raw Uncook Book now! 🤤

Tag me on Instagram if you make this bomb recipe! I love to see your delicious meal recreations! 

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