I am always thinking of new healthy ways to mix up my lunches without compromising taste, flexibility and time, and these collard wraps are it! You can mix this recipe up and stuff them with whatever you have in the house, always keeping it fresh, easy and healthy. A excellent replacement for the typical so-called “health wraps” that are filled with junky mayo spreads, antibiotic and hormone-laden dairy, nitrate-rich lunch meats and vegetables that were revived from the dead. So let’s move on now that we are all healthier and more educated than that.
Are Tortillas Actually Healthy?
The typical wrap has become increasingly popular in the “health” food realm, but unfortunately the truth is that most tortillas are simply just not that healthy. They are typically made from refined grains and flours (even if they claim to be whole wheat), or from GMO (genetically modified) corn, that are both highly pesticided and often even fumigated with mercury. Not to mention, the majority of them contain toxic preservatives and even trans fats (polyunsaturated oil/fat) – which by no means leads to a healthy body and healthy weight. So I am happy to say that I have a fantastic, truly healthy replacement for you, one that is going to get you that much closer to your ideal health and weight.
*Note: the only tortilla I would even consider eating is a sprouted tortilla. These are made from truly healthy whole grains that have been sprouted to increase their nutritional value and digestibility. I love and trust Ezekial by Food for Life and Alvarado Street Bakery.
THK “Cheesy” Collard Wraps
Cashew Parmesan (enough for a week)
1 c Raw Cashews
4 tbs Nutritional Yeast
1 tbs Lemon Juice
1 tsp Unheated Sea Salt
Sunflower Seed Cheese (enough for a week)
1/3 c Lemon Juice
1/2 c Nama Shoyu
4 Garlic Cloves, peeled (roast them if you prefer a lighter garlic taste)
2 3/4 c Raw Sunflower Seeds, ground to a fine powder in a food processor or coffee grinder
2-3 tbs of Fresh Dill or Tarragon, finely chopped
Optional: 1 tsp Turmeric
For the Wrap
Collard Greens (larger leaves are best)
Baby Tomatoes, sliced
Fresh Tarragon, Chives, Parsley, chopped fine
Optional: Olives, Sun-dried Tomato, Sprouts, Cucumber
Preheat oven to 250° F. Place cashews on a baking dish and bake for 15 minutes. Put cashews, nutritional yeast, lemon juice, salt and pepper in a food processor or high speed blender and process till ground.
Combine all ingredients in a food processor or high speed blender and process till a smooth paste.
Take 1 large collard green, lay flat. Add sunflower cheese and then the wrap ingredients. Top with cashew parmesan. Wrap up and Enjoy!
Variation: Another great way to make the wrap is to add fresh tabbouleh, hummus and/or baba ganoush. These can replace the sunflower cheese or be an addition to.