Collard Wraps with Herbed Cashew Spread Roast Peppers

Elevate your next plant-based meal with these vibrant Collard Wraps featuring a creamy herbed cashew spread and sweet roasted peppers. Perfect for a light yet satisfying lunch or snack, these wraps are packed with wholesome ingredients like fresh avocado, crisp carrots, and fragrant herbs. The star of the show is the silky cashew spread, blended to perfection with zesty lemon juice, garlic, parsley, and dill, creating a rich layer of flavor in every bite. Roasted bell peppers add a smoky-sweet touch, while julienned vegetables and buttery avocado provide a delightful crunch and creaminess. Wrapped in nutrient-dense collard greens, these gluten-free, dairy-free wraps are as healthy as they are delicious. Ready in just 35 minutes, they’re easy to prepare and perfect for meal prep or picnic outings!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 6 large leaves collard green leaves
• 1 cup raw cashews
• 2 tablespoons fresh lemon juice
• 3 tablespoons water
• 2 tablespoons olive oil
• 1 clove garlic
• 2 tablespoons fresh parsley
• 1 tablespoon fresh dill
• 1 teaspoon sea salt
• 0.25 teaspoon ground black pepper
• 2 large bell peppers (red, yellow, and/or orange)
• 1 medium carrot
• 0.5 large cucumber
• 1 medium avocado

Directions

Step 1

Place the raw cashews in a bowl and cover with warm water. Let them soak for 2 to 4 hours or overnight. Drain and rinse before using.

Step 2

While the cashews are soaking, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 3

Cut the bell peppers in half, remove seeds and membranes, and place them cut side down on the prepared baking sheet. Roast for 15 minutes or until the skins are blistered and slightly charred.

Step 4

Once the peppers are roasted, remove them from the oven, cover with foil for 5 minutes to steam, then carefully peel off the skins. Slice into thin strips and set aside.

Step 5

To make the herbed cashew spread, add the soaked and drained cashews, lemon juice, water, olive oil, garlic, parsley, dill, sea salt, and black pepper to a high-speed blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.

Step 6

Lay the collard green leaves on a flat surface. Trim the thick stem at the bottom of each leaf to make them easier to fold.

Step 7

Using a vegetable peeler or knife, julienne the carrot and cucumber into thin strips. Slice the avocado into thin wedges.

Step 8

Spread about 2 tablespoons of the herbed cashew spread onto the center of each collard leaf.

Step 9

Layer the roasted pepper slices, julienned carrot and cucumber, and avocado wedges on top of the spread.

Step 10

Fold the sides of the collard leaf inward, then roll it up tightly from the bottom to form a wrap. Secure with a toothpick if needed.

Step 11

Repeat with the remaining ingredients to create 6 wraps. Serve immediately or cut in half for easier handling.

Nutrition Facts

Serving size	(1123.3g)

Amount per serving	% Daily Value*
Calories	1338.1

Total Fat 101.8g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 2432.1mg	0%
Total Carbohydrate 96.7g	0%
Dietary Fiber 30.6g	0%
Total Sugars 27.6g
Protein 34.6g	0%

Vitamin D 0IU	0%
Calcium 574.0mg	0%
Iron 12.1mg	0%
Potassium 3056.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 9.6%

Carbs: 26.8%