Have you ever had a collard green in place of a tortilla? Its amazing! Collards hold up really well to wet ingredients and stay crunchy even after a couple of days in the fridge. These are great little appetizers for a party, or great for week day lunches.
Makes 10 Wraps
1/2 cup hulled sunflower seeds
1 can chickpeas, drained & rinsed
2 lemons, juiced
1 cup fresh parsley
1/4 tsp curry powder
10 collard green leaves
1 tomato, sliced
1 cup carrots, shredded
1/4 red onion, sliced thinly
toothpicks, if needed to hold wraps together
Collard greens come in a variety of sizes. Some of they are really large, and some of them are small. How many wraps you make depends on the size of the collards. If the collards are large, you can make less and cut them in half. If the collards are smaller (like the ones I had) you can just make a bunch of little wraps.
The collards will have a thick stem and you'll want to cut most of it out. Cut the stem about 2/3rds of the way to the top on one side and the same on the other. Once you remove the stem you'll have a small missing triangle in the middle.
In your Vitamix, food processor, or blender, combine the sunflower seeds, chickpeas, juice of 2 lemons, fresh parsley, and curry powder and blend until you get a thick paste.
Assemble your collard greens as follows: spread a layer of the filling on about 2/3 of the green, then add a slice of tomato, a few shredded carrots, and a few slices of red onion to the bottom of the green.
If you have large greens, just wrap up the collard like a burrito and slice in half.
If you have small greens, add the filling to the one half (once you have removed most of the stem) and fold the other half over. Then roll up into a tight burrito style and add a toothpick to it to keep it together.