Raw Collard Wraps

This raw dish is filling and delicious. They are very easy to make and especially fun to make with friends.

Yield: 
6-8 servings

Recipe Categories:

Sandwiches and Wraps VeganRaw

Updated: Mon, 05/13/2019 - 9:00pm

Ingredients

  • 1 Portabello Mushroom
  • 3 Tablespoons olive oil
  • 1 Tablespoon Chili powder
  • Salt and pepper to taste
  • Sunflower Seed Cheese
    • 1 ½ cup raw sunflower seeds soaked 1-4 hours
    • Juice of 1 lemon
    • ½ cup nutritional yeast
    • 1 teaspoon garlic flakes
    • ½ teaspoon red pepper chili flakes
    • Water as needed to desired consistency
    • Salt and pepper to taste
  • Filling
    • 1 package of Sea Tangle Kelp Noodles, rinsed, drained and cut
    • 1 cup chopped kale
    • 2 Tablespoons olive oil
    • 2 Tablespoons Balsamic vinegar
    • Juice of 1 lemon
  • 6-8 collard leaves, washed and stems cut off
  • 2 cups clover sprouts
  • 1 cup thinly sliced tomatoes
  • Salt and pepper to taste

Instructions

  1. Slice Portabello mushrooms ¼ - ½ inch thick. Place in a large bowl and toss with olive oil, chili powder, salt and pepper. Place in dehydrator at 105º for 3 hours until soft. (Dehydrator can be skipped if you do not have one).
  2. Combine all Sunflower cheese ingredients in a food processor and blend until smooth and creamy.
  3. Place filling ingredients in a large bowl together and mix until well combined.
  4. Take a collard leaf and place on flat surface. Spread Sunflower cheese across width. Next add handful of the filling (about ½ cup). Top with sprouts, tomatoes, salt, and pepper. Begin to roll wrap up, rolling away from you on width side. Continue this process until all wraps are rolled. Serve and enjoy!