These raw, vegan Taco Wraps are inspired by one of my favorite food authors ever, Kimberly Snyder. These were in her book under the name Gorrilla Wraps. Beauty Detox Foods is the title of the book, which has now become one of my cookbook and well-being bibles. You should DEFINITELY pick it up. Whenever I need to know the specific benefits of a produce item, that’s my first go-to. Besides that, she really does inspire you to genuinely want to eat healthier. Soooo good.
The Taco Wraps
I’ve tweaked this recipe a little to my own tastes, but they are incredible little flavor bombs. Full of healthy fats, big on flavor, these Vegan Taco Wraps are the perfect little snack. Plus, you’re getting your greens in too.
I use the term “snack” loosely, mostly because they’re so tiny, they look like snacks, but at 350ish calories, they pack a huge caloric punch. Sometimes it’s just what you need when you’re hungry, and panicking! Crisis averted, but eat judiciously.
I’ll be honest. Before Kimberly’s book, I don’t think I’d ever had a collard green. If I did, I didn’t realize it. I had heard of the collard greens of the South that are braised with ham hocks. That’s out of the question for me now, but I always thought that they were bitter. Bitter because they were cooked down, and braised with a sweet & smoky hog leg. People tend to add sweet things to bitter things to balance out the overall dish, but not so! They are actually not bitter at all, even in their fresh form. Since then, I’ve had many different applications of collards – sauteed, creamed, braised (vegan of course), and every single one of them is delicious. Move over kale.
As you can see, we remove the stem of the greens with the knife, due to their toughness. After you put the walnut meat mixture near the top half of the leaf, cross the two bottoms to help make a seal, and then roll just like a burrito. If you don’t know how to roll a burrito, it’s ok. Just fold up the bottom, start rolling, fold up the sides, and then continue with one more roll securing the goods inside.
To get fancy, you can secure them with toothpicks, but you can also store them seam-side-down in meal prep containers.
I hope you enjoy these! In the photo, I added some sprouts for a little added nutrition. You can too, or you can leave them out. They’ll still be super delicious!
Vegan Taco Wraps
- 8 Large Collard Greens raw, and de-stemmed
- 2 Cups Walnuts raw
- 2 Teaspoons Cumin
- 2 Teaspoons Coriander
- 2 Teaspoons Chili Powder
- 1 Teaspoon Garlic Powder
- 2 Tablespoons Soy Sauce low sodium
- 1/2 Cup Salsa
- In a food processor, add the walnuts, spices and soy sauce. Run it until a chunky paste forms, and no large pieces remain. Taste, and add salt if needed.
- Using a knife, de-stem the large spine of the collard, but leave the leaf in tact on the top, about 3 inches if possible. Repeat with remaining collard leaves.
- Cross the bottoms of the leaf on top of one another to make a better seal, and place 2 tablespoons filling at the bottom. I shape it with my hands to make a log – it’s easier to wrap that way. Top with 1 tablespoon salsa. Roll up, and halfway through, fold in the edges of the collard around the filling like a burrito. Repeat for the remaining collard leaves.
- Makes 8 wraps. Two wraps per serving. Around 400 calories. Walnuts are high calorie, good fat food. Eat judiciously.