Raw Green Vegan Collard Wraps

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This raw vegan collard wraps recipe will completely transform you into a raw vegan movement follower. These collard wraps come together within minutes and are bursting with flavors from the avocados, red pepper, alfalfa, pecans and tamari mix.

raw vegan collard wraps recipe

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I think at this point we’ve all heard about the vegan raw food movement. The idea behind it being that no food should be heated above 40 degrees C (104 degrees F) to limit the loss of nutritional value.

I feel it’s safe to say that the average person isn’t exactly excited by this type of cuisine (anyone remember the Sex and the City group outing to the raw food restaurant and their facial expressions after tasting such food)? Even though I do consider myself open to new foods and cuisines I’m not particularly eager to take cold wheatgrass asparagus shots either.

Yet when I found this raw vegan collard wraps recipe online I quickly put it on my short list. I’m always trying to incorporate more vegan recipes into my diet so why not experiment with some  raw vegan collard wraps, right?

And I was blown away. I made this over the weekend while I was visiting my parents and we all loved this (mom thought the cumin taste was a little strong so I want to experiment with minced ginger and garlic instead). Really though, these vegan raw collard wraps make for a great healthy mid afternoon snack or even lunch. Perfect for the summer months when it’s too hot to even think about going near the stove. And to get that perfect cut on the collard wraps you’ve got to use the Japanese made Global Knives. I first found out about them through the catering company I worked at since that’s all we used and after falling in love with them there, gave my mom one for Christmas.

Who could have guessed that pecans and gluten free tamari make a great pair? The raw vegan movement – with raw vegan recipes like this – not bad, not bad at all.

What are your thoughts on the whole raw vegan diet movement? Any favorite raw vegan recipes you would like to share with me? 

vegan raw collard wraps

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Raw Vegan Collard Wraps
 
Prep time
Total time
 
Serves: 4
Ingredients
  • 4 large collard leaves
  • 1 red bell pepper
  • 1 avocado
  • 2-3 ounces alfalfa sprouts
  • ½ lime
  • 1 cup raw pecans
  • 1 tablespoon tamari (gluten-free soy sauce)
  • 1 teaspoon cumin (or ½ teaspoon minced garlic and ½ teaspoon grated ginger)
  • 1 teaspoon extra virgin olive oil
Instructions
  1. To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping).
  2. Slice avocado and pepper.
  3. In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
  4. Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.

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Comments

  1. Sofia says

    Love your spin on it, and your photos! Thanks for linking back to my blog :) I totally missed the part about soaking the leaves in lemon water…just raced right through the photos on the Honest Fare post without actually reading – I’m so impatient. Did the lemon water help?

    • AvocadoPesto says

      I think so – I think it helped soften the leaves up a little bit. Totally know what you mean about racing through recipes/photos – I do that all the time and add ingredients the wrong way or at the wrong time!

  2. Izzy says

    This looks great, and I love the idea of the wrap being just as nutritional as the filling. I’m not a cooked collard fan though, wondering how this will taste. Does the soaking in lemon water also change the flavor? I know acid on cabbage reduces the bitterness.

    • AvocadoPesto says

      Thanks! I’m not sure how much the lemon water changes the flavor but I didn’t find the collard greens to be bitter in the wraps. Not a huge fan of cooked collard myself I think the raw collard tastes significantly better.

      • Izzy says

        Thanks! I’ll definitely have to try this. Love that you posted an actual recipe and not a “throw whatever you like in it!”

        Makes me happy. :)

  3. Ragamuffin Diaries says

    these blow my mind; they look so good! i’m not super huge on the “raw” movement either, but some of those recipes are still quite delicious!

  4. Sandi says

    Thanks for stopping by my blog and it’s given me a chance to find out about yours! I love the title shot, so gorgeous — and I’m salivating already so that’s gotta be a good sign!

  5. glowkitchen says

    This looks great! I think collard wraps are the most versatile and delicious raw food meals. Love the almond addition for some bulk!

  6. Ana Ltdp says

    I love wraps! Even more if they are as healthy as yours. I need to try them, I really do :D
    Pictures look beautiful!

  7. Alessandra says

    I love the way these look, and I am a big fan of trying good new food. Trying to eat health can get boring at times, so recipes like this one really helps to keep things interesting. Also a perfect way to eat more darker leafy greens.

  8. Kylie @ immaeatthat says

    Ooo this really does look like the perfect summer lunch! And I’ve been wanting to try collard wraps for awhile now! Thanks, I can’t wait to try these out!:))

    • Vicky says

      Let me know how you like them! I’ve only made them with the cumin before but if you’re not a fan of cumin do try with garlic and ginger – I think that should be a good combination as well!

  9. Judith Kroon says

    I used this recipe for my Raw Food week and it was actually the first meal I enjoyed during this week… :) So, thank you.

  10. Rochelle says

    I wil be trying your recipe for Superbowl Sunday, I am so excited to see how they are received and how they taste. The picture truly tugged at my stomach strings it was love at first site. Thanks for sharing, I hope to take pictures and keep you posted on the results. Take care!

  11. Julie Vaughn says

    I am eager to try this filling – when I use collards for wraps, I use scissors to snip the stem level to the leaf. I start from the center of the leaf toward the wide end on the lighter colored underside which ends up on the inside. I also rub the inside of the leaf with a cut lemon for flavor, but will try this next time to see if they wrap better.

  12. Emilie says

    I just made these tonight and they were absolutely delicious! I’m a vegetarian and so of course, I eat a lot of veggies and veggie wraps, and I think this was a great recipe to mix it up a little since it’s quite unique. The nut spread turned out great! Thanks!

    • Vicky says

      I think pecans would make a more flavorful filling but I imagine walnuts should work fine too! Do let me know how it comes out with the walnuts!

    • Vicky says

      I think these should be ok if you make them ahead of time (the drizzle of lime juice should help prevent the avocado from turning brown) but I wouldn’t make these the night before.

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