CONFETTI COLLARD WRAPS

INGREDIENTS:

1-2 medium carrots, peeled and shredded (about ½ cup) 1 small cucumber, seeded and diced (about ¼ cup) 2 radishes, thinly sliced ½ an apple (any variety), diced ½ bell pepper, diced 1 tbsp chives, chopped (optional) Salt & pepper 2 tbsp sweet mustard 1 tbsp olive oil 1 cup Tastic Rice, cooked and drained ½ can KOO Chick Peas in Brine, drained & rinsed large spinach leaves

KITCHEN GADGETS:

Medium bowl, small bowl, large pot, paper towels, sharp knife

METHOD:

In a medium bowl, add your carrots, cucumber, radishes, apple and bell pepper. Toss together until everything looks evenly distributed. In a smaller bowl, whisk together your mustard, olive oil, salt and pepper. Dress your vegetables with this quick dressing and set aside. In a large pot, get some water boiling. Set up an ice bath in a large bowl and keep nearby. Drop your collard leaves into the boiling water one at a time for one minute only and then transfer immediately to the ice bath for one minute more. Pat gently with a paper towel to dry and repeat this process with all your leaves. In the center of each collard leaf, add a small spoonful of your rice/chickpea combo, a small spoonful of your vegetable mixture and top with a small sprinkle of fresh chives, if using. Fold both ends inward and roll together.

#vegan #collard #wraps