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Collard Green Veggie Wraps with Herbed Zucchini Spread

Collard Green Veggie Wraps with Herbed Zucchini Spread

Makes 4 servings

Herbed Zucchini Spread

2 medium zucchinis, chopped

2 tablespoons lemon juice

2 scallions (white and green parts), chopped

¼ cup tahini

2 tablespoons olive oil

1 teaspoon cumin powder

½ teaspoon sea salt

¼ teaspoon ground black pepper

½ cup tightly packed fresh basil leaves

¼ cup tightly packed fresh parsley leaves

1 bunch collard greens, trimmed, blanched, and shocked following these instructions

2 carrots, grated

1 medium beet, grated

½ cucumber, peeled and sliced into long strips

1 red bell pepper, cut into long strips

1 avocado, sliced

1 cup sunflower sprouts

1. Place all zucchini spread ingredients excluding the oil in the bowl of a food processor. Turn on processor and slowly add oil until smooth. You may want to pause and stir in any chunks stuck to the sides. Taste and adjust salt and lemon as desired.


2. Assemble the wraps by placing one collard leaf at a time onto a cutting board. Spread a few tablespoons of the zucchini spread along the middle vein of the leaf, leaving the top and bottom inch of the leaf empty. Place some grated carrots and beets, cucumber, bell pepper, avocado, and sunflower sprouts on top of the spread. Roll leaf up like a burrito, following instruction in above link. You can slice in half with a sharp serrated knife or enjoy whole.



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