Prep time: 15 minutes

Total time: 15 minutes

Serves: 4­–6

For the whipped feta:

4 oz feta, crumbled

1/2 cup greek yogurt

1 tablespoon lemon juice

1/2 cup parsley, roughly chopped

pinch of red pepper flakes

pepper, to taste

For the wraps:

8–10 large collard green leaves, stems removed (the larger the leaves, the better)

3/4 large cucumber, thinly sliced

1 large carrot, shredded

1/2 bunch asparagus, cut in half

microgreens

1 small avocado, thinly sliced

Directions:

1. Make the whipped feta. In a food processor, add the feta and pulse until small crumbles remain. Add in greek yogurt and lemon juice and process until smooth. Add in parsley, red pepper flakes, and pepper, and pulse until combined.

2. Make the collard wraps. Lay one collard green leaf down on a flat surface lengthwise. It should look like a big tortilla. On the side closest to you, add a heaping tablespoon of whipped feta. On top of the feta, layer a little of each ingredient in the order listed, laying them on top of each other. Once everything is added, start to roll the collard green leaf like you would a burrito, folding in the outside ends and rolling away from yourself. Be careful to make sure nothing comes out. Pin with a few toothpicks to hold in place, and cut in half.

3. Repeat with remaining ingredients. Serve with the remaining whipped feta. Enjoy!