Super Green Collard Wraps with Creamy Avocado Sauce

These wraps were so tasty I nearly ate them before I could take the picture! With the kale and collard leaves, these little guys are also a double whammy for your greens quota. They are filling and delicious, and easily packed side by side for sharing with pals or taking as a super healthy meal on-the-fly.

You will need:

A bunch of whole collard green leaves, the bigger the better!

Sauce:

2 tbsp tahini

1 tbsp olive oil

1 tbsp tamari

1 small organic avocado, ripe

1 small clove of garlic, minced

juice of half a lemon

salt and pepper

1/2 tsp cayenne pepper

Filling:

cook 1 cup of brown shortgrain rice

3 green onions, chopped

3 big kale leaves, sliced thin

1/2 tomato

sprouts

1/4 cup pumpkin seeds

Method:

Combine all the sauce ingredients together and mash well with a fork (it looks like pond sludge, but trust me). Add the green onions and kale to the hot cooked rice, and cover, steaming for a few minutes. When the kale is bright green, add the tomatoes, pumpkin seeds and sauce, and mix well. The mixture should form a paste-like texture. Add another small dose of tamari if it seems more moisture is needed.

Scoop about 1/3 cup of filling onto the middle of flat, dry collard leaves, and add some sprouts. Tuck the bottom in and fold the sides to make a nice tight little bundle of yumminess!

~The Vegan Project