Rainbow Collard Green Wraps

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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.


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)


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).

Elise Museles is a Certified Eating Psychology and Nutrition Expert, creator of the Food Story platform and the wildly popular blog Kale & Chocolate. As an author, speaker, health coach, and podcast host, Elise’s mission is to empower women to create a healthier relationship with food and their bodies by changing what’s on their plate – and what’s in their minds. Elise recently launched her podcast, Once Upon A Food Story, where she shares the “Food Stories” of leading health experts such as Kimberly Snyder, Dr. Frank Lipman, Robyn Youkilis and more. She’s also the best-selling author of Whole Food Energy: 200 All Natural Recipes to Help You Prepare, Refuel, and Recover.

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