Mediterranean Collard Green Wrap

I love to eat raw, plant-based foods when I need a reset. Last week, I took a few days to eat raw and enjoy foods like this Mediterranean wrap with collard greens and coconut turmeric wraps. The Star of this recipe is the pumpkin seeds! They have more protein than most nuts and seeds and are in season.

Join the discussion

Go Pro to Access This Recipe

You don't have permission to view this recipe. Please upgrade your plan or sign in to continue.

Upgrade

Shopping List

Collard green leaves or Wrap of choice

• Lemon

• Salt

• Extra virgin olive oil (first, cold-pressed)

Pumpkin Seed Grounds

• 2 cups raw pumpkin seeds (soaked 4-8 hours)

• 1 small carrot

• 1/2 Tbsp of za’atar seasoning

• 1/4 cup hemp seeds

• 3 Tbsp cold-pressed unrefined extra virgin olive oil

• 2 garlic cloves

• 2 Tbsp of sundried tomatoes

• 2 dates, pits removed

• 1 tsp lemon juice

• Salt & pepper to taste

Dill Jicama Rice

• 1 Jicama

• 1 Tbsp lemon juice

• 1/2 tsp oregano

• 1 tsp dill

• 1/2 tsp thyme

Green Tahini Sauce

• 1 cup raw cashews

• 2 Tbsp raw tahini

• Juice of 2 lemons

• 1 Tbsp white miso

• 2-3 fresh garlic cloves

• Small handful parsley

• 2/3 cup water

• Salt & pepper to taste

Additional Ingredients

• Sunflower Seed Hummus or Hummus of choice

• Sliced red onion

• Sliced cucumber

• Chopped Kalamata olives

‍

Directions

• Clean and cut the stem off the bottom of collard greens. Rub a little lemon, salt, and olive oil on both sides of the collard greens or wrap, then place to the side.

• Add all ingredients for Pumpkin Seed Grounds to a food processor and blend for 2-3 minutes until combined. Place in a container to the side.

• Add all ingredients for Dill Jicama Rice to a food processor and pulse until the mixture has a “rice” texture. Place in a container to the side.

• Add all ingredients for the Green Tahini Sauce to a blender and blend until smooth.

• Build your wrap by layering the Pumpkin Seed Grounds, Jicama Rice, and additional ingredients into the collard green leaves or wrap. For larger wraps, use two big leaves.

• Enjoy your fresh and flavorful Mediterranean stuffed wrap!

‍

Shopping List

Collard green leaves or Wrap of choice

• Lemon

• Salt

• Extra virgin olive oil (first, cold-pressed)

Pumpkin Seed Grounds

• 2 cups raw pumpkin seeds (soaked 4-8 hours)

• 1 small carrot

• 1/2 Tbsp of za’atar seasoning

• 1/4 cup hemp seeds

• 3 Tbsp cold-pressed unrefined extra virgin olive oil

• 2 garlic cloves

• 2 Tbsp of sundried tomatoes

• 2 dates, pits removed

• 1 tsp lemon juice

• Salt & pepper to taste

Dill Jicama Rice

• 1 Jicama

• 1 Tbsp lemon juice

• 1/2 tsp oregano

• 1 tsp dill

• 1/2 tsp thyme

Green Tahini Sauce

• 1 cup raw cashews

• 2 Tbsp raw tahini

• Juice of 2 lemons

• 1 Tbsp white miso

• 2-3 fresh garlic cloves

• Small handful parsley

• 2/3 cup water

• Salt & pepper to taste

Additional Ingredients

• Sunflower Seed Hummus or Hummus of choice

• Sliced red onion

• Sliced cucumber

• Chopped Kalamata olives

‍

Directions

• Clean and cut the stem off the bottom of collard greens. Rub a little lemon, salt, and olive oil on both sides of the collard greens or wrap, then place to the side.

• Add all ingredients for Pumpkin Seed Grounds to a food processor and blend for 2-3 minutes until combined. Place in a container to the side.

• Add all ingredients for Dill Jicama Rice to a food processor and pulse until the mixture has a “rice” texture. Place in a container to the side.

• Add all ingredients for the Green Tahini Sauce to a blender and blend until smooth.

• Build your wrap by layering the Pumpkin Seed Grounds, Jicama Rice, and additional ingredients into the collard green leaves or wrap. For larger wraps, use two big leaves.

• Enjoy your fresh and flavorful Mediterranean stuffed wrap!

‍