This Raw Rainbow Collard Green Wraps with Curry Sunflower Seeds recipe is a super healthy, crunchy lunch you can make ahead that will leave you feeling fresh & energized. They’re customizable with whatever veggies you want, low carb and friendly for all diets!

{vegan, gluten free, paleo, whole 30, sugar free, soy free, nut free}

Are these Raw Rainbow Collard Green Wraps beautiful… or are they beautiful?! 😀

Just looking at the bright assortment of colors and textures makes me happy! They’re not only visually appealing, but the healthy, crunchy, raw veggies are nourishing, especially on a hot summer day. (I know it’s September now but it’s still summer weather where I am right now in North Carolina!)

What’s to love about these wraps?

• They’re customizable – use whatever veggies or fruit you want! You can even mix up the flavor in the curry sunflower seeds, using different spices like cumin and chili powder to create Mexican wraps, or a ton of fresh herbs like parsley and basil with some sun dried tomatoes to go Italian.
• You can make them ahead – perfect for packed lunches or a grab-and-go snack.
• They’re SUPER DUPER healthy! (Read more about raw foods here)
• They are dad approved 😉 (my dad really enjoyed these, and he doesn’t even like curry!)
• They are colorful!! (I know I already said that but I just love the rainbow colors so much!)

RELATED: Raw Carrot Brazil Nut Soup

Collard Green Wraps Assembly:

1) Combine sunflower seeds in a food processor with herbs, spice and some veggies to create a pâté-like mixture. You don’t need to cut the ingredients too finely as they will get mixed together, so largely chopped is fine.

2. Blanch the collard green leaves in hot water for 10 seconds to make them more pliable.

3. Chop the remaining veggies/herbs/fruit.

4. Spread the pâté, layer in the veggies and roll it up!

Interested in learning more about raw food preparation?

Earlier this year I got trained as Vegan Fusion Level 2 Teacher by the wonderful Mark Reinfeld, a critically acclaimed vegan Chef with seven cookbooks, including The Complete Idiot’s Guide to Eating Raw and the The 30-Minute Vegan series. (Read more about my experience with Mark here.)

This year Mark released an online Vegan Fusion Academy training in relationship with the Vegetarian Times (and just about everything is gluten free too!). There are two parts:

1. Essentials of Plant-Based Cuisine – covers soups, dressings, salads, legumes, grains, tofu + tempeh, sauces, casseroles, plant based cheese, wraps + rolls + spreads, breakfasts, pizza, seitan and intro to desserts
2. Raw Food Fundamentals – superfood smoothies + elixirs + tonics, pates, salads, pastas, soup, plant cheeses, dehydrator crackers + granola, dehydrator pizza + tacos, plant milks, sauces, mains, fermenting 101 and – last but certainly not least – raw desserts!

Each course is comprised of in-depth videos that you can complete at your own pace, and you’ll also receive recipes, interactive photos, fun quizzes at the end of each lesson, a private Facebook group AND, if you complete everything, you’ll be rewarded with certification as a Level 1 Vegan Fusion Chef!

If you want to learn more about vegan and/or raw food preparation fundamentals, I highly recommend these easy to follow courses. Mark has been described by Publishers Weekly as, “…The male equivalent to a vegan Rachael Ray – his recipes are flavorful and approachable and certainly have the same potential for mass appeal.” So –  join him today!

Using the code SNEWMAN, you can get 40% OFF EITHER OR BOTH courses, which equates to $100 off the bundle or $50 off either one you choose! That’s only $150 for both courses. Simply click here to register with your special code!

Experts say to ‘eat the rainbow’ for optimal health, right? Now, let’s dive into these colorful collard green wraps with curry sunflower seeds!

RELATED: Tomato Walnut Pate (Raw)

Sarah Newman, Vegan Chickpea

about 5 - 6 wraps

Raw Rainbow Collard Green Wraps with Curry Sunflower Seeds (Low Carb)

A super healthy, crunchy lunch you can make ahead that will leave you feeling fresh & energized. It’s customizable with whatever veggies you want, low carb and friendly for all diets!

30 minPrep Time

30 minTotal Time

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4.5 based on 2 review(s)

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Ingredients

For the sunflower seed mixture:
• 1 cup raw sunflower seeds, soaked (*see note on soaking)
• 1/2 cup celery, largely diced (about 2 - 2.5 stalks)
• 1/2 cup shredded carrots
• 1/2 cup packed cilantro leaves
• 1/3 cup green onion, largely chopped
• 1/3 cup bell pepper, largely chopped (I used green - any color is fine)
• 1/2 cup raisins (optional)
• 3 Tbsp tahini
• 1.5 Tbsp olive oil
• 1 Tbsp water
• 1.5 Tbsp fresh lemon juice (about 1/2 lemon)
• 2 tsp apple cider vinegar
• 1.5 tsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• generous swirls of fresh cracked pepper
For the wraps:
• 5 - 6 collard leaves
• any other fillings you want - cabbage, sprouts, carrots, cucumber, avocado, bell pepper, fresh herbs, beets, pineapple, mango

Instructions

1. Combine all ingredients under sunflower seed mixture into a food processor. Mix until you get your desired consistency. I like mine well mixed but still a touch chunky.
2. Cut whatever other veggies you are using for the wraps and set aside.
3. For the collard wraps - chop off the collard green stem ends. Bring a pot of water to almost boiling, then blanch the leaves for 10 seconds, using tongs to remove them from the hot pot. Blanching the leaves first makes them more pliable.
4. Assemble and roll: Spread the sunflower seed mixture along the middle of the leaves (see photo). Add veggies on top. Fold in the right and left sides, then fold up the side closest to you. Tightly roll in the direction away from you.
5. Cut in half and enjoy! I made these 24 hours in advance and they kept fine (the leaves lost a tiny bit of crunch but I was still happy with it). The sunflower seed mixture will last for 5 days in the fridge.

Notes

*I recommend soaking the sunflower seeds in warm water for at least 30 minutes on the counter, up to overnight. Soaking nuts and seeds first helps aids in digestion (but it's not necessary for this recipe if not). Make sure you ALWAYS DUMP THE SOAKING WATER when you drain the bowl - don't reuse.

Inspired by Hummusapien

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Sarah Newman, SKN Creations

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