I am on-the-go a lot, bouncing from the test kitchen to the juice lab, the office where I meet with clients, my barre studio, and airports. If I don’t have food with me, it’s easy to skip meals and with my active lifestyle that’s not a good idea. These collard wraps have shielded me from getting Hangy (Hungry + Angry) many times. They are a solid go-to that are rich in protein, fiber, heathy fats, and complex carbohydrates. The are a naturally convenient shape and tuck nicely into my bag. This recipes makes 2 wraps.

Ingredients:

2 large collard leaves, rinsed well, and thick stem cut off the end

2 tablespoons pumpkin seed arugula pesto

2 tablespoons raw almond feta

1/2 raw beet, peeled and spiraled

1 medium peeled carrot, julienne cut

2 tablespoons sundried tomatoes, reconstituted for ten minutes in hot water

1 tablespoon hemp seeds

1/2 cup fresh spinach leaves

1/4 cup purple cabbage, shaved

2 tablespoons cilantro leaves, chopped

4 red radishes, thinly

Preparation:

1. Fill a 9 x 11 casserole dish with warm water and one tablespoon lemon juice. Place collards leaves in water to soften for ten minutes. Remove and pat dry.

2. Spread one side of each leaf with pesto and the other side with almond feta.

3. Divide beets, carrots, tomatoes, hemp seeds, spinach leaves, cabbage, cilantro, and radishes between leaves.

4. Tuck in both ends of each leaf and roll into a wrap. Secure in plastic wrap.