Today for lunch, I packed my special Collard Wraps…they were the perfect way to kick off the 1st day of September.  Fresh, local veggies stuffed inside collards with a delicious and tangy dipping sauce…yum…is your mouth watering yet?

Ingredients

Collard Wraps:

• 6 Large Collard Green Leaves
• 2 Tbsp. Hummus (Any Flavor of Choice)
• 1 tsp. Ground Flax Seeds
• 1/2 tsp. Nutritional Yeast
• 1/4 cup Mushrooms, thinly sliced
• 1/4 cup Sun-Dried Tomatoes
• 1 Cucumber, thinly sliced
• 1 Avocado, peeled, cored and sliced
• 1 Ruby Red Grapefruit, peeled and pieced out of skin
• 1 cup Sprouts
• Dash of chili powder
• Dash of lime juice
• Dash of balsamic vinegar
• Dash of Dulse flakes
• Nu-Salt and pepper, to taste

Yogurt Dipping Sauce:

• 3 Tbsp. Tomato Paste
• 2 Tbsp. Plain Greek Yogurt
• 1 tsp. Agave Nectar

Directions

• Steam collards for 1 minute. Set aside.
• In a medium sized bowl combine nutritional yeast, lime juice, hummus, chili powder, Nu-Salt, pepper, dulse flakes, flax seeds and balsamic vinegar. Mix well.
• Spoon mixture into the center of each collard leaf.  Spread evenly.
• Top each leaf with mushrooms, avocado, cucumbers, sprouts, sun-dried tomatoes and grapefruit pieces.
• Wrap the leaf like a burrito and chill in refrigerator until ready to serve.
• For dipping sauce: In a small bowl, combine Greek yogurt, agave nectar and tomato paste; mix well.  Set aside in refrigerator until ready to serve.
• Enjoy the collard wraps dipped into the yogurt dipping sauce.
• Yum!