There is something so satisfying about chomping into these wraps. They are vibrant, fun to make and leave you feeling light, nourished and energized.

Ingredients for the Collard Wraps

3-4 large collard leaves

1 red peppers, julienned

1 English cucumber, julienned

1 mango, sliced

1 cup purple cabbage, sliced

1 carrot, julienned

1 cup cauliflower rice or cooked whole grain of your choice

1⁄2 cup cannellini beans or garbanzos, mashed

1 green onion, sliced

Fresh basil or cilantro

Ingredients for the Mango Ginger Dipping Sauce

1 cup fresh or frozen mango cubed

1 teaspoon ginger, minced

3 tablespoons fresh lime juice

Instructions

1. Make the dipping sauce by adding all the ingredients to a small

blender and set aside.

2. Prepare all vegetables and fruit for the filling and arrange then

on a platter or in individual storage containers.

3. Lay the collard leaves on a chopping board and carefully slice

away some of the stem on the back end of the leaf. Quickly

blanch the leaves one at a time in a pan of hot water. Take each

leaf out of the water after 15-20 seconds and cool on a clean

kitchen towel.

4. Place the collard leaves on a chopping board with the

shiny/smooth side facing down. Layer your choice of fillings in

the center of each leaf and roll them up like a burrito. Cut them

in half with a serrated knife and arrange in a bowl with the cut

side facing up. Tuck a small bowl of the dipping sauce in the

bowl with the collard wraps and serve.

Chef’s Note: Use your choice of fruit, vegetables, beans and grains

and come up with your own favorite combinations.