Raw Taco Collard Wraps

Needing a quick and healthy fix for a fiesta-flavored meal or dish? These Raw Taco Collard Wraps are a perfect recipe to have for lunch or dinner on-the-fly!

Pre-Made Fixings Make The Meal

Having Taco Nut Meat and Cauliflower Rice pre-made makes this recipe a breeze to complete in 30 minutes or less. We like to try and have raw vegan fixings like these ready so that we can whip them together in different ways. That keeps things fresh and exciting! There’s never a dull day in our raw vegan household.

We’ve found that having ingredients available for simpler recipes makes preparing raw food easier. And these Raw Taco Collard Wraps are especially easy! Eating this way requires a lot of time and energy. Cutting a few corners takes the stress out of the equation.

We especially love utilizing collard wraps in place of traditional wraps (like flour tortillas) because they are packed with nutrients and health benefits, while they also add a satisfying crunch. It’s hard to resist healthier options when they taste fresher too!

If you have any extra salsa or guacamole laying around, now would be the time to use it! Load this wrap up like you would a burrito and see just how many plants you can have in one bite. That’s the fun of wraps, you can build them up and enjoy a medley of flavors, textures, and healing benefits. Raw food is always good for you. Finding an easy vessel to receive the benefits of uncooked plant-based ingredients optimizes the health and wellness that can be achieved with these foods!

Let us know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo of #rawfoodrevive on Instagram. Enjoy, Fam!

Raw Taco Collard Wraps

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• Author: admin
• Prep Time: 30 min
• Total Time: 30 minutes
• Yield: 1-2 servings 1x
• Category: Entree
• Cuisine: Raw, Vegan, Mexican-Inspired

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Description

Raw Taco Collard Wraps are a delicious way to enjoy fiesta-inspired flavors! These are dehydrator-free and can be made in less than 30 minutes.

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Ingredients

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Taco Filling:

• 5 baby portobello mushrooms
• 1/2 cup raw walnuts, activated
• 2 teaspoons liquid coconut aminos
• 1 tablespoon cumin powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika powder
• 1/2 tablespoon chili powder
• 1/8 teaspoon cayenne pepper powder
• 1/8 teaspoon chipotle chili powder
• 1/4 teaspoon Himalayan or sea salt.

Hemp Nacho Sauce:

• 1/2 cup raw hemp seeds
• 1/2 medium red bell pepper, diced
• 1/4 cup filtered water
• 1 tablespoon lemon juice
• 2 teaspoons liquid coconut aminos
• 1/2 teaspoon apple cider vinegar
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1/8 teaspoon ground turmeric powder
• 1/8 teaspoon cayenne pepper powder

Assembly:

• 1/3 cup Taco Filling
• 1/3 cup cauliflower rice
• 1/4 avocado, sliced
• 1 small tomato, sliced
• 1/4 cup fresh cilantro
• 1/4 cup Hemp Nacho Sauce
• 1 large green collard leaf

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Instructions

1. Activate walnuts ahead of time by placing them in filtered water overnight. Rinse and drain before use.
2. Prepare taco filling.
3. Place filling ingredients into a food processor and pulse until ground.
4. Pour filling into a bowl to place on the side.
5. Prepare nacho sauce.
6. Add ingredients to high speed blender.
7. Blend on high until smooth sauce forms.
8. Pour sauce in dish to place to the side.
9. Prepare collard leaf.
10. Cut off the base of the stem, using a knife. Then thinly shave along the remaining stem at the base of the green to thin until pliable (this makes it easier to roll and wrap).
11. Prepare remaining fixings. Cauliflower rice is prepared by pulsing cauliflower in a food processor until fine.
12. Place green onto a cutting board and top with assembly ingredients.
13. Roll one end of the collard leaf over the fillings lengthwise. Then fold each of the ends in, continue to roll, and place wrap seam-side down.
14. Cut the wrap into two and place onto a serving plate.

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