One of the questions I’m asked most often is how to eliminate bread from the diet.

This collard green wrap fully delivers and brings a world of flavor along with it! It’s super quick and simple, and everyone in the family will love it. The wrapping technique itself is key, read more about that below.

The key to making any collard green wrap is all in the prepping. There are two things you will want to do. 1) Slice away the first few inches from the bottom. The collards back bone is hard and will only get in the way. 2) Run a knife gently down the collard greens spine to make it more flexible. This will prevent rips and tears when rolling.

Another key technique when wrapping is to avoid over stuffing. For a nice clean crisp, no mess wrap, keep in mind portion control when putting on all the layers.

This recipe below will make 6 wraps that are perfect for lunch or a snack on the go. It will keep in the refrigerator nicely for a few days or so when wrapped and sealed. Add a side of avocado or chicken if you are looking for something a little heavier.



total time 15-20 min

serves 6

– 6 Collard greens

-cashew cream cheese (recipe below)

– 6 sun dried tomatoes (cut each in half to give a total of 12 pieces)

-2 sweet red peppers thinly sliced

-1 1/2 cups arugula/ lettuce mix or spinach

-optional- 6 slices of  deli meat (organic free-range turkey or chicken)

-optional -drizzle on some of your favorite salad dressing


Recipe: Lay collard green out flat once you’ve removed the first few inches from the bottom and gently ran a knife down the spine. Spread  2 tablespoons of cashew cream cheese (keep at least 2 inches away from border). Cut 2 sun dried tomatoes in half and place evenly over top cream cheese. Place 4 arugula or lettuce mix leaves over top cream cheese and sun dried tomatoes, disperse 5 very thin slices of sweet red peppers over top lettuce and top with 1 deli meat slice. Roll once and then fold sides in and keep rolling. Keep in mind that you want to make it all nice and snug. Once it’s done being rolled press down firmly so everything inside is nicely dispersed and snug. Cut in half and enjoy or tooth pick it and refrigerate.



-2 cups of cashew (soak in water for a few hours or overnight)

-2 1/2 tablespoons freshly squeezed lemon juice

-1/2 cup filtered water

-2 tablespoon red onion

-1 1/2 tablespoon chives

-2 tablespoon nutritional yeast

– dash of cayenne pepper

-1/2 teaspoon sea salt


Recipe: Blend soaked cashews with lemon juice and water in a blender and then transfer into mixing bowl and add all other seasonings.  Optional: Add herbs like parsley, cilantro and basil for extra flavor and nutrition 😉





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