Collard leaves are great for your microbes and can take the place of a traditional grain-based wrap. Use this list for inspiration and then fill the wrap with any of the Live Dirty, Eat Clean–approved ingredients on the plan. Have fun and get creative.
Ingredients
Sliced or shredded colorful vegetables: cabbage, carrots, beets, jicama, red bell peppers, yellow bell peppers, broccoli sprouts, pea shoots, cucumber, avocado, zucchini, summer squash, tomatoes
Spread: hummus, pesto, cashew cheese, or mashed avocado or beans
Collard greens
Precooked quinoa or brown rice (optional)
Method
SLICE OR SHRED THE vegetables into thin strips using either a mandolin or a slicer, or by cutting them by hand. Lay all of the strips out on a plate or cutting board. Wash and dry the collard leaves. Shave down the thick stalk and then flip the collard over. Place the moist ingredients in the middle of the leaf and spread (use avocado, cashew cheese, hummus), then fill the leaves with all the colors of the rainbow. Add in quinoa for a more filling wrap. Fold the sides in first and then roll the collard like a burrito. Eat whole or slice in half.
Recipe by Elise Museles. First appeared in The Microbiome Solution (Penguin 2015).
