Veggie Burrito

Organic Ingredients:

4 collard green leaves, whole
1/2 head of red leaf lettuce, chopped
1/2 large cucumber, thinly sliced
1/2 red bell pepper, cored and thinly sliced
1/2 cup of soaked beans
1/4 head of red cabbage, chopped
1 carrot, thinly sliced
1 avocado, sliced
1 tomato, diced
2 cups baby spinach
2 cups alfalfa sprouts
dash of cayenne pepper (optional) 
Rinse and prepare all the vegetables.  Set aside.  Evenly cut off the stems and very bottoms of the collard greens.  Be sure to shave off any tough parts of the leaves’ remaining center stems.  Note: the cut ends will be the top of the wrap and the rounded edges will be folded in, like a burrito, to keep the ingredients from falling out.  So when you begin building your wrap, be sure not to cover the leaves’ curved edges so you can tuck them in at the end.  Now, place two collard greens onto the counter, one leaf overlapping the other a little bit.  If you want condiments, spread them on the leaves first.  It’s finally time to layer in the veggies!  Pile them however you see fit, just remember not to cover the collard green’s edges, excepting the cut edge.  When you are done building, tuck the bottom up first, then pull one side in, then the other.  You should have a cute little collard green wrap in your hands–a veggie burrito!  Set aside on a plate, folded edges facing down, and make the second serving.

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