Total Time
Prep 20 mins
Cook 0 mins

I don't remember where I found this recipe. I wanted to have something in the line of raw, so when I found this I knew it would be worth trying. I let the nuts soak for about 3 or 4 hours, then discarded the soak water.. When the almonds are nice and plump that's when they are ready to use. I also added a clove of garlic and a shallot to this, plus some mixed herbs, cumin and dried cilantro. I like my wraps spicy. I didn't have any green onion which are recommended to tie the wraps, nor did I have any tomato, so I shredded a couple of carrots and cut up part of a sweet bell pepper in strips. I put in two strips per wrap. I also blanched my collard green leaves in hot water for about a minute, just until they were soft enough to fold. After removing the leaves from the water, use a parring knife and remove the stem and the tough rib. Pat the leaves dry on both sides, then fill them. I served this with a lovely Tahini Sauce which I found on Zaar. It is Tahini Sauce. I garnished the wraps with some freshly snipped garlic chives from my garden. I didn't include the 3 hour soak time for the nuts and sunflower seeds in the prep. time.

Ingredients Nutrition


  1. Process everything but the green onions in the food processor.
  2. Spoon 2-3 tablespoons of the nutty filling into each collard leaf. Tie with your green onion to keep them from falling apart.
  3. Garnish with your tomatoes if using and top with the dressing if you use that. I think it really adds.
  4. Bon Appetit!