• 4 collard leaves, stem removed* Sunflower sprouts or sprouts of choice (optional)
• 2 cups cooked quinoa
• 1 tomato, diced
• 1⁄2 red bell pepper, diced
• 1⁄2 yellow bell pepper, diced
• 1⁄4 cup cilantro, minced
• 1 tablespoon cumin seeds
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon red pepper flakes
• Pinch of cayenne
• 1 cup Avocado Crème Fraîche

• Filling: Toss all ingredients together except Avocado Crème Fraîche. Allow

  to marinate for approximately 10 minutes before serving. If you want to serve it warm, and you made fresh quinoa, toss ingredients together immediately and serve. Assembly: Lay collard leaf flat and spread with a little Avocado Crème Fraîche. Fill with a generous serving of quinoa mixture. Top with sunflower sprouts, if using. Roll collard leaf tightly. Serve with extra crème fraîche for dipping. Slice in half, if preferred. *You don’t want to split the collard leaf in half. Just slice the stem out in a V shape.

  
  

• Serves 4 large burritos or 8 small burritos

This is so good and so easy to make. Collards make one of the best wraps to stuff with just about anything. This is really best to make with leftover quinoa. You just toss all of the ingredients in. Good luck getting the filling to the wrap before you eat it!