Collard Wraps


Collard Wraps


  • 10-12 Collard leaves
  • 1 cup lightly toasted sunflower seeds
  • Handful fresh basil, chopped
  • 2 cups grated carrot
  • 1 cup red cabbage, packed, finely sliced
  • 1 jalapeno, chopped–optional
  • 1 cup grated beet
  • ¼ cup green onion, minced
  • ½ tsp salt
  • juice of 1 small lemon
  • ¼ cup Olive or Hemp oil
  • 1 tsp ground cumin seed
  • pinch rosemary
  • 1 tsp fresh mustard
  • 1 clove garlic, minced


  1. In a food processor grind the sunflower seeds with the Olive oil, lemon juice, cumin, jalapeno, mustard, salt, basil, garlic and rosemary.
  2. Scoop into a bowl.
  3. Add everything else and mix well using your hands if necessary.
  4. Place a generous ½ cup of filling onto each leaf and roll tightly, securing with a toothpick.
  5. Chill until served.


You can make many variations of them. You can use almonds in place of the sunflower seeds. Or use cilantro in place of basil. Alternatively you can soak the sunflower seeds.


Recipe by Maggie Jones.