These collard wraps are crunchy, satisfying, and bursting with flavor in every bite. While the arugula is listed as optional, adding it to your wraps gives them an extra peppery flavor that pairs beautifully with the cashew spread. We hope you like these!
- Prep Time:15m
- Total Time:15m
- Yield: 4 wraps
- Category: Full Body Cleanse Approved, Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Cashew Spread
- 1 1/2 c raw cashews (soaked overnight in water and drained)
- 1 garlic clove, minced
- 3 tbsp. freshly squeezed lemon juice
- 1/4 tsp. sea salt
- black pepper, to taste
- water
- 6 sun-dried tomatoes (not in the oil)
- 2 tsp. herbes de provence
- 1/4 c fresh basil, chopped
For the Wraps
- 4 medium-sized collard leaves
- 2 c fresh arugula (optional)
- 1/2 c yellow bell pepper, julienned
- 1/2 c red cabbage, shredded
- 1 avocado, pitted and thinly sliced
Instructions
For the Cashew Spread
- Place the cashews, garlic, lemon, sea salt, and pepper in a food processor or high speed blender and process until the mixture is a thick paste.
- With the motor running, drizzle in a small amount of water until the mixture is the texture of light, fluffy ricotta. It may not take much water at all, depending on how much water the cashews absorbed!
- Season to taste, and then add in the sun-dried tomatoes, herbs de provence, and the basil.
For the Leaves
- To create the perfect wrap, you’ll need to select the perfect leaves for wrapping. Look for smooth leaves that are wide enough to put filling inside.
- Flip the leaves over so that the inner part of the leaves are face down. Using a pairing knife, shave off the ridge spines and remove the thick bottom stem entirely.
Assembling the Wrap
- Place one leaf face up and spread a spoonful of the cashew spread on the end closest to you and top with some arugula, bell pepper, cabbage, and avocado slices.
- Begin rolling until you reach the tip of the leaf. Place that face down and set aside while you roll the other wraps.
