Mix N’ Match Collard Green Wraps

Servings: 2
Prep Time: 30 minutes
Cooking Time: 0 minutes

1 bunch collard green wraps (8 pieces)
¼-½ cup roasted garlic cashew cheese (see week 13 recipes) or hummus
2-3 cups shredded or julienned vegetables of choice (carrots, beets, cabbage, bell pepper, cucumber)
1 cup cooked grains and/or beans of choice (quinoa, brown rice, black beans, lentils)
And/or 1 cup cooked protein of choice (shredded chicken, nitrate-free turkey slices, cooked salmon, canned tuna or salmon)
1 avocado

Prep the collard greens: Trim the long stems off the collard greens. Fill a large skillet ⅓ the way with water and bring to a simmer.
Meanwhile, use your knife horizontally to shave off the thick part of the stem still on the collard green wraps. Being careful to not tear the leaves.
One by one, submerge each leaf in the water for 10-20 seconds until bright green. Use tongs to transfer to paper towels to dry.
Once all the leaves are blanched and dried, layer 2 leaves ½ way on top of each other lengthwise (you’re looking to do a burrito roll with 2 leaves)
Fill the “burrito” with the cashew cheese and fillings of choice, being careful not to overfill.
Roll tightly by folding short ends in first, then rolling.
Stores well in fridge for up to 5 days