We have always thought of collard wraps as an elaborate, time intensive meal, and so we rarely made them. However, we realized that it doesn't have to be that difficult or take that long to make these delicious rolls to enjoy mid-day as lunch or snack.
If you need extra protein, you could always add in some roasted or seasoned organic sprouted tofu, organic tempeh or organic chicken. If you like more grains in your meals, you could easily add some quinoa or brown rice into these rolls.
This recipe if perfect for weekdays, weekends, or as a beautiful surprise to share at a potluck or dinner party, since they are gluten free, dairy free, and friendly for most people with food sensitivities or allergies. Plus, you can make them completely raw or partially cooked, depending on which method is better for your belly's digestion.
Collard Wraps with Quick Curried Chickpeas
6 large collard leaves
1 carrot, grated
1 beet, grated
1 cup cooked chickpeas
2 tsp curry powder
2 tsp tamari
2 tsp honey or maple syrup
2 tsp olive oil
1. If you are making the raw version of this recipe you can skip this step (simply wash off the collard leaves). If you prefer to have a partially cooked meal, follow this step: Rinse off the collard leaves and steam in a large pot until bright green. Remove from heat immediately and run under cold water to cool down.
2. Grate the carrot and beet in the food processor (or you can do it by hand if you do not have a food processor- your arm will get a nice workout).
3. Combine the chickpeas, curry powder, tamari, honey or maple syrup and olive oil in the food processor. Pulse a few times until the chickpeas are mashed, but not completely blended (again, you could mash these chickpeas with a fork instead).
4. Carefully cut out the stems from the collard leaves.
5. Place two collard leaves down on a flat surface. You want to have the bottom ends of the leaves overlapping each other (about 2-3 inches overlap) and the top ends of the leaves pointing away from each other, vertically.
6. Place a small handful of carrots and beets in the center (where the leaves are overlapping). Then place 1/3 of the chickpeas mixture next to the vegetables.
7. Carefully fold one end of the collard leaf (the end closest to you) over the beets, carrots, and chickpeas (as if you were rolling a burrito). Then fold both leaves over (the right and left sides), tucking in the sides (this is the area where the leaves are overlapping). Continue to roll the other end (the end furthest away from you) of the collard leaf over, closing it tightly together.
8. You can eat the wrap just like this, or cut in half to serve!