Collard Veggie Wraps with Green Miso Tahini Dipping Sauce

A very simple recipe for fresh veggies wrapped in collard leaves! All the flavour comes from the super delicious and healthy vegan dipping sauce! This is a great recipe to get more vegetables into your diet. The perfect option for a healthy snack, party appie, or light meal! 

I love making wraps because the ingredient options are endless. I make salad rolls often with thai peanut sauce which is also delish. These are a new creation I wanted to share! They would be amazing for a cleanse too with all the beets and greens in there!

Feel free to omit and substitute veggies to suit your preference, though I do recommend keeping in the sprouts and root vegetables for their crunch! 

First start by preparing the dipping sauce so the flavours can mingle while you make your wraps.

Herby Miso Tahini Dipping Sauce Ingredients
3 tbsp tahini
3 tbsp hemp seeds
2 tbsp nutritional yeast (optional)
1 tbsp miso paste
1/4 cup water
juice of one fresh lemon
a pinch of sea salt
1-3 fresh minced garlic cloves
a handful of either fresh chopped parsley, chives, dill, basil or a combination of any

Puree all ingredients until smooth in a blender, add more water to thin to your liking if needed. The dip will thicken as it sits as well. Set aside as you move on to the wraps

Collard Wrap Ingredients
1 large bunch of collards
1 small cucumber
a small box of sprouts or pea shoots
1 medium grated carrot
1 medium grated beet
1 large sliced avocado

Optional Protein Additions
sliced and fried tempeh, sautéed portobello mushroom slices, sliced baked chicken breast etc

1. Start by boiling a medium sized pot of water to blanch the collard leaves
2. Rinse all your vegetables including the collards
3. Trim off the rigid stem from each collard leaf with a knife, leave a little to keep the leaf intact
4. Dip leaves in boiled water and remove after they turn deeper green and tender, about 20-30 seconds is enough. Use tongs or a fork to remove them
5. Immerse the blanched leaves in cold water to cool and to stop any further wilting, spread them on a clean tea towel to dry
6. Grate or slice up all your veggies into long thin strips
7. To wrap - place some of each vegetable and protein addition (if using) onto your collard leaf at the stem end of the leaf, fold in the sides and roll down tightly like you would with a burrito or rice paper wrap, Repeat with each leaf
8. Slice your wraps in half and serve immersed in your dipping sauce, Enjoy!

Note: Blanching is done to soften the leaves for rolling but also necessary for us to be able to digest and absorb all the minerals and nutrients in the collards!

Leafy Greens such as Collards contain Oxalic Acid or Oxalates - an anti-nutrient which binds to the minerals like iron, calcium and magnesium for excretion, blocking any ability for us to absorb these which is why we eat them in the first place! The oxalates can contribute to deficiencies, indigestion and gut inflammation. 
Blanching, Massaging, Sauteeing or Steaming of greens removes the Oxalic Acid!

Fold the stem over veggie pile, tuck in the sides, roll tightly, repeat!

Fold the stem over veggie pile, tuck in the sides, roll tightly, repeat!