This time of year, my garden begins bursting with fresh, delicious greens and I know it’s time to start putting together my favorite summer snack… Collard wraps! This recipe utilizes lots of fresh veggies and is super simple to put together. Since myself, and many of the people I know practice a mostly gluten or grain-free diet, these wraps are a crowd pleaser no matter what the occasion. I make them for picnics and potlucks, for lunch at least twice a week and as a delicious and nutritious meal on the trail. They are best when eaten the same day, but can be kept in the fridge for a few days if need be. Injoy!
8 large collard leaves
1 ½ cups raw sunflower seed pate
Cucumber (sliced in quarters length-wise, then in half)
**Other filling options you would include in a sandwich**
~Roaster turkey, cheese, salami, tomatoes, pickles, etc.
- Bring large pot of water to a boil and blanch each leaf for 30-60 seconds until just softened. Gently remove with tongs and set on a plate to cool.
- To assemble the wrap, place a collard leaf onto a large plate or cutting board. Place a spoonful or two of pate on one end, and add other filling options on top of the pate. Fold the sides over and roll tightly like a burrito.
- Refrigerate right away or slice and serve.