Steamed collards make a wonderful wrap! The leaves are large and thick, so once steamed they are pliable and hold together well.
Servings: Makes 2 wraps
1 avocado, mashed
1 1/2 tsp. Dijon mustard
1/4 tsp. cumin
1/4 tsp. lemon juice
Dash of cayenne pepper (optional)
Salt/pepper to taste
1/2 cup raw sunflower seeds, soaked*
1/2 cup cooked quinoa or chicken, chopped or shredded
1/2 cup tomatoes, diced (squeeze out extra liquid)
2 Tbsp shredded radish
Extra dash of salt and cumin
Soak sunflower seeds for 1 hour, rinse and discard soak water. Drain out as much water as possible.
To create the wraps: Trim off the stem end of the leaf. Wash and dip in boiling water for 60 seconds. This will make the texture perfect for a wrap. Dry off with a paper towel.
Sauce: Mix all sauce ingredients together and set aside.
Filling: Mash all filling ingredients and stir together to form a paste. Taste and adjust seasonings as necessary.
Assembly: Split the ingredients evenly between two steamed wraps. Add sauce to wrap first, then remaining ingredients. Wrap up like a burrito and enjoy!