Raw Southern BBQ Stuffed Burrito

I am getting back into my monthly Mindful Eating vibez and I couldn’t wait to wrap up another stuffed burrito. If you are looking for a filling, raw, plant-based meal, look no further. Collection 2 of “It’s All About Plantz & Mushroomz” contains two other variations of this raw stuffed wrap, so if you like this one, I highly encourage you to try the others.

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Collard Green Wrap

collard green leaves

lemon juice

salt

extra virgin olive oil*

‍

BBQ Jackfruit

1 x 14-ounce can young green jackfruit

1/2 red bell pepper

1/2 white onion

1/4 cup sun-dried tomatoes

2 Tbsp extra virgin olive oil*

1 Tbsp BBQ seasoning

salt to taste

‍

Coleslaw

3 cups coleslaw blend (cabbage & carrots)

juice of 2 limes

1/2 cup macadamia nuts (see step 1)

2 tsp minced garlic

2 tsp minced onion

salt & pepper to taste

‍

BBQ Sauce

1/2 cup sun-dried tomatoes

4 dates, pit removed

1 shallot, roughly chopped

1 Tbsp apple cider vinegar

3 Tbsp extra virgin olive oil*

3 cloves garlic

1 & 1/3 cups water

1 Tbsp BBQ seasoning

salt & pepper to taste

‍

Additional Ingredients

pickled onions

raw hemp seeds (optional)

avocado

Directions

To make the cream for the Coleslaw, blend together lime juice, macadamia nuts, garlic, onion, salt & pepper. Pour the cream on the coleslaw blend and place to the side
Clean and cut the stem off the bottom of collard greens. Rub a little lemon, salt, and olive oil on both sides of collard greens and place to the side
Add ingredients for BBQ Jackfruit to a food processor and pulse to preferred texture. Do not over blend. Place in a container to the side, or if you want a better texture, dehydrate the mixture at 110 degrees for 2.5 hours
Add ingredients for BBQ Sauce to a high-speed blender and blend until smooth
Wrap a portion of all ingredients into the collard green leaves; for more oversized wraps, use two big leaves

*Look for first, cold-pressed options

Shopping List

Collard Green Wrap

collard green leaves

lemon juice

salt

extra virgin olive oil*

‍

BBQ Jackfruit

1 x 14-ounce can young green jackfruit

1/2 red bell pepper

1/2 white onion

1/4 cup sun-dried tomatoes

2 Tbsp extra virgin olive oil*

1 Tbsp BBQ seasoning

salt to taste

‍

Coleslaw

3 cups coleslaw blend (cabbage & carrots)

juice of 2 limes

1/2 cup macadamia nuts (see step 1)

2 tsp minced garlic

2 tsp minced onion

salt & pepper to taste

‍

BBQ Sauce

1/2 cup sun-dried tomatoes

4 dates, pit removed

1 shallot, roughly chopped

1 Tbsp apple cider vinegar

3 Tbsp extra virgin olive oil*

3 cloves garlic

1 & 1/3 cups water

1 Tbsp BBQ seasoning

salt & pepper to taste

‍

Additional Ingredients

pickled onions

raw hemp seeds (optional)

avocado

Directions

To make the cream for the Coleslaw, blend together lime juice, macadamia nuts, garlic, onion, salt & pepper. Pour the cream on the coleslaw blend and place to the side
Clean and cut the stem off the bottom of collard greens. Rub a little lemon, salt, and olive oil on both sides of collard greens and place to the side
Add ingredients for BBQ Jackfruit to a food processor and pulse to preferred texture. Do not over blend. Place in a container to the side, or if you want a better texture, dehydrate the mixture at 110 degrees for 2.5 hours
Add ingredients for BBQ Sauce to a high-speed blender and blend until smooth
Wrap a portion of all ingredients into the collard green leaves; for more oversized wraps, use two big leaves

*Look for first, cold-pressed options