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I’m a wrap star! Yes, I’m Becca Rhymes, in the same crew as Farro Williams, The Roots, and Kale-ye West. Gimme a beet! It’s so simple to be a wrap star: Just take a nori sheet, brown rice wrap, collard leaf, or large piece of romaine lettuce; add everything you want inside; roll it up; and (hip hop) hooray, it’s ready! Collard back, yo!

Green Collard Wrap [Vegan]

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1 wrap

Ingredients You Need for Green Collard Wrap [Vegan]

  • 1 large collard leaf
  • ¼ avocado
  • Juice of 1 small lime
  • A pinch of cumin
  • A pinch of coriander
  • A pinch of cayenne pepper
  • 1 teaspoon spirulina powder
  • 1 small carrot, peeled and grated
  • 1 tablespoon hemp seeds
  • Salt and pepper to taste
  • 1 teaspoon pumpkin seed oil or olive oil (or healthy, plant-based oil of choice)

How to Prepare Green Collard Wrap [Vegan]

  1. De-stem the collard by cutting out the thick white stem in the center very carefully with a paring knife. Scoop out the avocado flesh into a small bowl, then add most of the lime juice and the cumin, coriander, cayenne, and spirulina and mash together with a fork. Place the collard on a cutting board or plate and add the fillings vertically along one long side of the leaf, leaving a margin on each side, starting with the avocado mixture, then the carrots, hemp seeds, salt, and pepper. Drizzle with the oil and the remaining lime juice.
  2. Fold the longer sides of the collard over the filling to cover. Then, from one shorter end, start rolling the leaf up until everything is covered, like a burrito. You can eat it as it is or slice it in half.
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


Plan to make 1 to 2 wraps per person for an appetizer portion and 3 to 4 each for a light main with a side salad. Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season, copyright © Rebecca Leffler, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. Images by Sandra Mahut.

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