This recipe is a revamped version of some lettuce wraps I made a few years ago for my purification program cookbook. Purification is a 21 day program where we strike gluten, dairy, sugars and other potentially inflammatory foods. You’re allowed to eat meats, but not until day 10 since we want to give the entire digestive system a break. This is where these easy and delicious “Warm Collard Wraps with Avocado Lime Dipping Sauce” come in. The mushroom mixture is so satisfying when you’re craving more substance in a meal and it’s even gotten amazing reviews from my non-mushroom lovers. At only 5 ingredients, these wraps take minutes to prepare and make a great addition to your meatless monday, or any meal of the week.
I’ve had wraps before in vegan cafes, and though I’m always a fan of the fillings, the outside (or wrap itself) always seems too tough. In this recipe, I steam it just slightly over some boiling water until it starts to soften a bit, and makes such a big difference in the texture.
The tangy, whipped avocado lime sauce matches perfectly with the spicy mushroom mixture. Feel free to also toss in any fresh herbs of choice.
Collard Greens are green leafy cruciferous vegetables that contain heaping amounts of Vitamin A, K, C, calcium, B vitamins and minerals like manganese & magnesium. Leafy greens and cruciferous vegetables help support the body's detoxification systems and help combat inflammation. The concentration of B vitamins also supports the cardiovascular system, while vitamins like folate and choline help control homocysteine levels in the body that should always be monitored, especially if cardiovascular issues runs in your family.
For vegan option, simply omit the dairy in the dipping sauce, and use olive oil instead of the butter and you’re good to go.
See the video to see exactly what I did and recipe is just underneath. Enjoy!
Warm Collard Wraps with Avocado Lime Dipping Sauce
1 head collard greens, rinsed and bottom stem removed
1 Tbsp grass fed butter
1 large onion, chopped
1 jalapeno pepper, minced
2 bell peppers, diced
4 cups mushrooms (any kind)
1 container spreadable cashew cheese ( like nuttin ordinary brand)
Salt & pepper to taste
In a medium high skillet, heat the butter. Add the onion and jalapeno pepper and cook until translucent (about 3-5 minutes). Add mushrooms, followed by bell peppers and cook down another 5 minutes. Season with sea salt and pepper to taste.
Steam collards by holding over boiling water for about 10-20 seconds. Transfer to a clean cutting board and spread 1 Tbsp cashew cheese in the middle of the leaf, followed by 2-3 Tbsp of the filling. Next, fold in the sides and roll up. I like to use a toothpick so I can keep all the goodness tucked inside. Serve with cold dipping sauce.
Whipped Avocado Lime Sauce (you will have extra which is good)
2 medium avocados
juice of 1 lime
1 Tbsp plain yogurt or kefir (omit for purification-friendly)
sea salt & pepper dash of each
Put all items in food processor. Pulse until combined. Add a few Tbsp water until you reach desired consistancy and it gets nice and "whippy".
Nam appetit Yogis!
PS. WANT MORE WELLNESS INSPIRATION? BE SURE TO SIGN UP FOR MY MONTHLY NEWSLETTER. GET IT HERE!