Pecan Pate Collard Green Wraps

Recipe by Emily Amarnick
READY IN: 30mins




  • 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.