Ingredients
- 6 Collards
- 1-2 Bell Peppers
- 1 English Cucumber
- 1 Cup Shiitake Mushrooms
- ½ Cup Raw Almonds
- 1 Avocado
- ½ Purple Cabbage
- 1 Bottle of Sol-ti GINGER SuperShot®
- ⅓ Cup Almond Butter
- 2 tsps Coconut Aminos
- 1 TBSP Maple Syrup
Instructions
1. Prepare the Collards:
- Gently rinse the collard leaves and trim the thick stem at the base for easier wrapping.
2. Chop the Filling:
- Thinly slice the bell peppers, cucumber, purple cabbage, and shiitake mushrooms. Dice the avocado and set everything aside in separate bowls.
3. Make the Sauce:
- In a small bowl, whisk together the GINGER SuperShot®, almond butter, coconut aminos, and maple syrup until smooth and creamy.
4. Assemble the Wraps:
- Lay a collard leaf flat and spread a spoonful of the sauce in the center. Layer the vegetables, avocado, and raw almond on top.
5. Wrap It Up:
- Fold the sides of the collard leaf inward and roll tightly from the base to form a wrap. Repeat with the remaining leaves and filling.
6. Serve:
- Slice each wrap in half for easy serving and drizzle with extra sauce if desired.
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