Curried Roasted Veggie Collard Wraps

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Ditch the traditional flour or corn wraps and bring on collard greens. This delightfully tasty wrap is filled with lightly flavoured roasted veggies and cashew spread. Roasting intensifies the flavour of veggies giving this wrap another dimension. Collard greens are high in nutrition and low in calories. This green leaf vegetable contains protein, vitamin A, calcium and fiber. When following a healthy gluten free diet, this wrap is a winner!

Ingredients

  • 4 large collard green leaves, washed
  • 1 Tbsp. apple cider vinegar
  • 1 medium-large size sweet potato, cut into about 1/2-inch thick by 3-inch long matchsticks (skin on or off)
  • 2 medium carrots, cut into about 1/2-inch thick by 3-inch long matchsticks
  • ¼ lb. green beans, washed and trimmed
  • 4 green onions, cut into 3-inch lengths
  • 1 Tbsp. extra virgin olive oil
  • ½ tsp. GF garlic powder
  • ½ tsp. GF curry powder
  • ½ tsp. sea salt
  • CASHEW SPREAD
  • 1 ½ cups raw cashews, soaked in hot water for 15 minutes and drained
  • 3 Tbsp. fresh lemon juice
  • 2 garlic cloves, minced
  • ½ tsp. GF ground cumin
  • Pinch of GF cayenne pepper (optional)
  • Sea salt to taste
  • Instructions

  • To prepare collard greens, de-stem the leaves, by shaving down the stem, rather than cutting it off Bring a large pot of salted water to boil, with one tablespoon of apple cider vinegar. Place collard leaves in the boiling water and cook for 30 seconds, and then transfer into ice-cold water for 10 minutes. Drain and dry on a paper towel
  • To prepare the veggies, preheat oven to 400 F and line a baking pan with parchment paper Place veggies in a bowl, add olive oil and seasoning. Toss until veggies are coated. Place on a prepared baking sheet and bake for 10 - 12 minutes or until sweet potatoes are cooked
  • To prepare the cashew spread, place cashew spread ingredients into a food processor or high-speed blender and process until thick paste forms. Add a little water if needed to desired consistency
  • To prepare the wraps, place collard leaves on a flat surface, add ¼ of the cashew spread and ¼ of the veggies on the bottom center of the leaf and wrap like a burrito. Add a little cashew spread on the end of the leaf to hold it all together
  • Note: You can prepare collard leaves ahead. Place blanched dry leaves between sheets of parchment paper and place in a plastic bag. They will keep up to a week when refrigerated


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