Pecan Pate Collard Green Wraps
Ready In: 30 mins
Serves: 4-6
Ingredients
- 6 leaves collard greens (big leaves)
- 2 cups pecans
- 1⁄4 cup red onion, chopped
- 1 portobello mushroom cap, chopped
- 1 tablespoon liquid, amino acids
- 5 slices mangoes
- 6 slices yellow bell peppers
- 5 pieces avocados
- 1 bunch bean sprouts
Directions
- Place Pecans, Red Onion, Sliced Portobello Mushroom and Braggs into a high speed blender or food processor and blend until well combined. Scrape down sides as needed. Add a tsp of water at a time if pate is too thick. Place in bowl and set aside.
- Cut out big "vein" in the middle of the collard green by slicing down each side. You should be left with two pieces. (Left and right sides of leaf).
- Place one piece of a collard green long ways, on your cutting board, shiny side down.
- Spread one dollop of your pate mixture at bottom of leaf, leaving 1 inch of collard green underneath.
- Place one slice of mango, pepper and avocado on pate mixture. Add a few bean sprouts on top.
- Roll away from you, seal side down.
- Repeat steps 1-4 with the remaining collard leaves and ingredients.
- Divide 2 wraps per person and serve with your favorite side salad! Assembled wraps will keep in fridge for 1-2 days.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off