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Fresh & No-Cook

Rainbow Collard Wraps with Walnut–Lentil Filling

Makes 6 wraps · About 30 minutes

Tender collard leaves wrap savory walnut-lentil filling, crisp vegetables, avocado and broccoli sprouts.

Rainbow Collard Wraps with Walnut–Lentil Filling

Walnut–Lentil Filling

  • 1½ cups cooked brown or green lentils, cooled
  • 1 cup raw walnuts, soaked for 2 hours and drained
  • 2 tablespoons lemon juice
  • 1 tablespoon reduced-sodium tamari HA
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Black pepper, to taste

Wraps

  • 6 large collard leaves
  • 1 cup shredded purple cabbage
  • 1 large carrot, cut into matchsticks
  • 1 red bell pepper, thinly sliced
  • 1 avocado, sliced
  • 1 cup broccoli sprouts
  • ½ cup lemon-tahini dressing

Directions

  1. Pulse the cooled lentils, drained walnuts, lemon juice, tamari, cumin, paprika and pepper in a food processor until crumbly. Keep some texture; do not blend into a paste.
  2. Trim the thick collard stems so the leaves lie flat. For more flexible wraps, massage each leaf briefly with damp hands.
  3. Divide the walnut-lentil filling, cabbage, carrot, bell pepper, avocado and sprouts among the leaves.
  4. Fold the sides inward, roll tightly and cut each wrap in half. Serve with lemon-tahini dressing.
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A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.