Collard Green Quinoa Wraps with Chili Seed Mix

By
Morgan Shupe

collard green wraps

Collard Green Wraps are all the rage—and for good reason! These green leaves make a perfect substitute for a tortilla, which means these wraps are not only delicious, but they’re gluten-free too! Collards are absolutely jam packed with vitamins and minerals and are equally as delicious raw as well as cooked. When working with the larger collard leaves, making a light shallow cut in the central spine of the leaf makes it easier to wrap. For those on a raw diet, just leave the quinoa out and add your favorite sprouts.

Prepare all these ingredients before hand and have them in your fridge—these wraps make the perfect quick lunch!

Chili Seed Mix

Ingredients:

  • ½ cup hemp seeds
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 2 tsp chili powder
  • Salt, to taste

Collard Wraps

Ingredients:

  • 1 cup quinoa, cooked
  • 1 bunch collard greens
  • 1-2 avocados
  • Fresh salsa
  • ¼ red onion, thinly sliced
  • ½-1 fresh chili pepper, finely chopped
  • 1/8 head purple cabbage, thinly sliced
  • ½ bunch cilantro, chopped
  • 1 lime, juiced
  • 1 tbsp Vega Antioxidant Omega Oil Blend
Instructions: Cook quinoa ahead of time and allow to cool. In a food processor, combine hemp seeds, pumpkin seeds, sunflower seeds, chilli powder and salt. Process until coarsely ground. In a mixing bowl, combine red onion, chilli pepper, purple cabbage, cilantro, lime juice, oil and salt. Build wraps as desired using avocado, salsa, quinoa, seed mixture and cabbage slaw. 
Morgan Shupe
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