Hand-held food is such an amazing invention. I truly love when you can neatly pack so much flavor and texture into one bite.
A few years ago, I went to the San Francisco Ferry Building Farmers’ Market and headed to a raw food stand, where they were selling rolled-up collard green wraps. As a meat-lover, I was totally skeptical about the flavor and satisfaction that I’d get out of something that was not only raw, but also meat-less. I was at the early stages of my journey to “eat life whole” – which ultimately meant that I was just learning about what healthy means for my own body (not what somebody wrote in a book or magazine).
Enthused but weary, I bought one collard green wrap and some breakfast bacon at another stand. By the end of my last bite, I was too stuffed to eat the bacon…and I love bacon!
Ever since then, I’ve been open to eating raw foods and sometimes meals without meat. I survived, it tasted great, AND I had loads of energy to walk me 3 miles back home.
FOOD is powerful stuff.
You put something in your mouth.
You chew it.
You digest it.
You absorb it.
You live it.
It’s kind of that simple. The quality of what you put in your body will have a direct role in how your body performs here on earth (mood, attitude, and all).
4 large collard greens (or 8 small ones)
¾ cup shredded carrots
¾ cup shredded purple cabbage (the thinner the better)
1 large avocado (or 2 small ones)
8 tablespoons of Kale & Basil Pesto
2 15-Minute Pesto Chicken Breast
(you can experiment with other fillers, like sprouts, cucumber, pepper, and more)
- In a large skillet or frying pan, simmer about 1” of water.
- Remove the thick stems from the bottom of the collard leaf and quickly immerse it into the water for about 10 seconds (5 seconds on each side). Set aside on a plate until all leaves have been immersed. They should turn bright green and slightly waxy.
- Lay 1 large leaf (or 2 small overlapped leaves) on a plate and spread 2 tablespoons of Kale & Basil Pesto. Add a small handful of purple cabbage, carrots, chicken, and avocado. (I also like to add a bit more pesto on the top). Be mindful of how much you put in, leaving enough space around the edges of the leaf to roll them up.
- Position the open-faced wrap so the spine of the leaf is horizontal to your body. With the top of the leaf in your left hand and the bottom of the leaf in your right hand, fold it towards the center and slip your thumbs under the flap closest to you. Simultaneously using your ring finger and pinkies to hold down the opposing flap and ingredients, begin to roll the wrap away from your body. It takes patience and practice.
- Secure collard wrap in a piece of parchment paper, saran wrap, or tin foil.
- Repeat for 3 other wraps. If storing for a “next-day” lunch or snack, be sure to put the wrap in a ziplock or glasslock container. The juices will begin to leak.
Yields 4 wraps