Vegan Taco Wraps
These raw wraps are made with raw walnuts, spiced with coriander, cumin and chili powder, and rolled up with raw collard greens. Flavor bomb, AND extremely nutritious!
- 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.
Serving: 2Pieces | Calories: 354kcal | Carbohydrates: 11.6g | Protein: 8.8g | Fat: 32.9g | Saturated Fat: 3.1g | Sodium: 422.2mg | Fiber: 4.5g | Sugar: 2.6g