Raw Collard Wrap Yam Burrito (Vegan, Gluten Free, Paleo)
Collard greens are one of those hearty greens that are looking vibrant at the grocery store during the cold winter days. It is during that time when their crispness, freshness, and flavor are at their best.
This cruciferous vegetable is capable of protecting us from cancer and has been shown to be a champion at lowering bad cholesterol. They are considered an anti-inflammatory food as they contain good amounts of Vitamin K and Omega 3 fatty acids.
Collard greens are low in calories but they sure know how to pack in a lot of nutrition. They are rich in vitamin K, vitamin A (in the form of beta-carotene), vitamin C, manganese, folate, calcium, fiber, magnesium, iron, vitamin B2 and vitamin B6. Ready for more? They are also good for Vitamin E, protein, potassium, choline, and phosphorus.
I remember my first time biting into a raw collard wrap burrito from a local healthy food café in Santa Cruz. Mouthful of goodness! Ever since I’ve been hooked on using collard greens for wraps because they lend a mouthful of fresh and crunchy texture as well as being so pleasing to the eyes. I can’t miss to say that you just feel so good coming home with a bundle of these dark beautiful greens.
This veggie burrito hit the spot for my parents after a busy day at work.
You can keep this Vegan, or add grass fed ground beef, or pasture raised organic chicken, or whatever other idea you have.
-3 yams baked, peeled, and mashed. To the yam mash, add about a teaspoon of minced Garlic, 2 tablespoons minced parsley, and dashes of pure Sea Salt. Mash all well.
-I then chopped Zucchini and I sliced the rounds in half, sliced yellow Onion, and thinly sliced Mushrooms. I sautéed the onions first with Olive Oil, then I added the small pieces of zucchini, and lastly the mushrooms. Sprinkle with Sea Salt on top when the veggies are tender and done. Set aside. Feel free to use any veggies you’d like.
Now set it all up:
-Lay out a Collard leaf.
-Add a layer of mashed yams.
-Add organic mustard on top. This makes it.
-Then the sautéed veggies but not too much so that you are able to wrap it up with the Collard leaf.
Wrap it all up, and enjoy.