• 2 collard leaves
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 1 tbsp maple maple syrup
  • 1 tsp curry powder
  • 1 tbsp apple cider vinegar
  • 1/4 cup rasins
  • 1/4 cup shredded carrots
  • 1/4 cup chopped red pepper


Take a sharp pairing knife and slightly de-stem the collard. Place into large frying pan with a splash of water. Heat to high and drop collard in lightly steaming both sides. 30 seconds per side. The collard will turn a darker green.

Stuff wrap in the center with curry cabbage, shredded carrots and chopped red pepper. Fold and tuck wrap left to right then roll. Cut in half or eat as is.

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