Raw Rainbow Wraps with Ginger Tahini Dressing

You will need


Collard Greens (prepared)

Filling options (all cut into strips):

Yellow pepper
Purple Cabbage
Micro Greens

For the dressing:

1/4 cup tahini
1 1/2 - 2 tablespoons freshly grated ginger
1/4 cup finely grated carrot
1/2 teaspoon coco aminos
1/4 cup Unsweetened Almondmilk
2 teaspoons fresh lime juice
2 tablespoons extra virgin olive oil
Pinch of salt


1. To prepare collard greens, take your huge collard green and cut off the stem right where it meets the leaf. Then take your knife and run it down the part of the stem that goes up into the leaf, shaving off the part of the stem that protrudes from teh leaf (this will allow the leaf to be more pliable and bendy). Place leaf in a shallow, wide pan of just-about-boiling water for 3-5 seconds, remove and immediately place in an ince bath for a minute or two. Then place on a paper towel to dry.

2. Place the desired combination of filling ingredients in the middle of the leaf. Fold collard green around the filling like a burrito. Cut in half for serving.

3. Combne Dressing ingredients in blender (a mini food processor immersion blender would work too) and blend until fully combined. Serve wraps with dressing.

Recipe courtesy of Califa Farm