Crunchy Collard Wraps with Pepper Spread and Veggies are surprisingly filling! These are wonderfully crunchy vegan wraps with veggies and legumes that will fill you up for hours. A most satisfying Personal Trainer Recipe

Start by chopping off the large stems and discarding.  Drop the whole leaves into boiling water for 60 seconds, then place immediately into cold water.  Remove the large veins as pictured, then keep room temp until ready to use.

MAKE ROASTED PEPPER & GARLIC SPREAD:  (In food processor)

1 cup roasted peppers (green/red/yellow).  (Roast in oven, then peel skins)

4 large garlic cloves – slow roasted in the oven till tender and juicy

1/2 Cup roasted chick peas

1/3 cup edamame bens

1 TBSP lemon juice

1 TBSP grape seed oil

1/2 tsp salt

1/2 tsp pepper

SPREAD A HEAPING SPOONFUL OF PEPPER/GARLIC MIXTURE ON COLLARD LEAF.

LOAD ON THE TOPPINGS.  HERE ARE THE ONES I USED:  Pepper spread, sweet peas, sweet corn, mushrooms, tomatoes, green onions, red kidney beans, black beans, pea sprouts, avocado, cucumbers, baby spinach, pumpkin seeds.

ROLL ‘ER UP AND START CRUNCHING!

MMMMM, AT THE HALFWAY MARK, AND ALREADY GETTING STUFFED!