// by Mariah Selvat, chef/owner of Southern Roots
1 bunch collard greens
1 c. shredded carrots, beets or veggies of choice
1 container sprouts hummus or dip of choice
Peanut Dipping Sauce:
1/3 c. peanut butter or almond butter
1/2 c. olive oil
1 T. agave or honey
1/2 tsp. ground ginger
2 T. tamari or soy sauce
1 T. vinegar
3 T. water
Blend all ingredients together.
1. Slice collard down center rib of greens to remove the stalk, leaving two sheets of greens.
2. Lay four leaves at a time on a flat surface and spread one tablespoon of hummus or dip of choice in center of leaf and a small smear at the top of the leaf to seal wrap.
3. Place a pinch of shredded carrot or veggies of choice on top of the hummus. Take a pinch of sprouts and place on top of carrots.
4. Beginning from the bottom part of the leaf, roll as you would a roll of sushi. Do this for each wrap. Set aside and serve raw with peanut dipping sauce.
makes 10 wraps