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Shopping List
- pickled onions
- hemp seeds (optional)
- avocado
Collard Green Wrap
- collard green leaves
- lemon
- salt
- extra virgin olive oil (first, cold-pressed)
BBQ Jackfruit
- 1 x 14 oz 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 (first, cold-pressed)
- 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 (first, cold-pressed)
- 3 cloves garlic
- 1 & 1/3 cups water
- 1 Tbsp BBQ seasoning
- salt & pepper to taste
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 Fahrenheit for 2.5 hours
- Add ingredients for BBQ Sauce to a high-speed blender and blend until smooth
- Build your wrap by wrapping all the ingredients into the collard green leaves; for more oversized wraps, use two big leaves
Shopping List
- pickled onions
- hemp seeds (optional)
- avocado
Collard Green Wrap
- collard green leaves
- lemon
- salt
- extra virgin olive oil (first, cold-pressed)
BBQ Jackfruit
- 1 x 14 oz 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 (first, cold-pressed)
- 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 (first, cold-pressed)
- 3 cloves garlic
- 1 & 1/3 cups water
- 1 Tbsp BBQ seasoning
- salt & pepper to taste
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 Fahrenheit for 2.5 hours
- Add ingredients for BBQ Sauce to a high-speed blender and blend until smooth
- Build your wrap by wrapping all the ingredients into the collard green leaves; for more oversized wraps, use two big leaves
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