Sometimes the most impressive and nourishing dishes are rather simple–colorful salads, creamy smoothies, veggie-filled buddha bowls… Likewise, these raw collard veggie wraps with a hint of Moroccan spice are fairly easy to whip up, yet they have a gourmet flair–plus they’re incredibly nutritious.

I like making collard wraps when I want a break from my usual lunch salad. I even packed them on a picnic once. Because collard greens are so tough, they’re ideal for keeping a wrap intact. If I ever have a crowd over for lunch, I’ll probably serve some variety of collard wraps since they’re an easy way to show how beautiful and fun healthy vegan eating is!

While this wrap recipe in particular takes a bit of prep time (mainly the nuts for the pâté need to be soaked before processing), you can substitute hummus or another delicious spread that you already have on hand.

Raw Veggie Collard Wraps with Moroccan Nut P âté

Ingredients:

(Makes 2 wraps)

1/4 cup sesame seeds

1/4 cup pumpkin seeds

1/4 cup almonds

1 tsp. apple cider vinegar

1 tsp. tamari

2 tsp. Moroccan spice blend (or a pinch of each spice: cumin, coriander, ginger, cinnamon, allspice, cloves)

2 large collard leaves

1 cup shredded carrots

1 cup shredded beets

1 green onion, sliced in small pieces

juice of 1 lemon

Directions:

For pâté:

Soak nuts and seeds in filtered water in a closed container overnight (or at least six hours). Rinse well and discard soak water).

In a food processor, combine nuts, seeds, vinegar, tamari, and spices. If the mixture is too coarse, add a few spoonfuls of water and blend to desired consistency. (Small chunks are okay–as long as the pâté is spreadable, you should be good!)

For wraps:

Remove the thick stem from each collard leaf and discard.

Spread equal amounts pâté on each wrap, focusing most of it in the center. Keep at least a 2″ border between the spread and the edge of the leaf.

Toss carrots, beets, and green onion in lemon juice. Spread the veggie mix over pâté.

Tightly roll your collard wrap burrito style. (Fold in top and bottom of leaf. Wrap one side of leaf around contents and tuck the edge underneath them. Keep rolling the wrap until it looks like a burrito. With a chef’s knife–the sharper the better–slice your wrap diagonally in the center.)

Also see: Easy Kale Pilaf

Vegan Ratatouille Pizza

Low Fat Stuffed Veggies (Raw and Cooked)

Vegan Peperonata

Photos: Mary Hood