These are a new version of a dish I make, the recipe looks so great! I have my own version, but thought i would try this one tonight for something new tonight.  The website it comes from is called Nourishing Meals, and it has a ton of wonderful, healthy recipes – check it out! 

The wraps can be prepared and then stored in the refrigerator for up to 3 days. The first few times I made this I used red chili flakes in place of the black pepper I use below. To make this Phase 2 friendly I needed to replace the chili flakes. Go ahead and get creative by using whatever ingredients you would like. I’d love to hear about your variations to this recipe.

1 bunch (large) collard greens
Sunflower Pate:
2 cups raw sunflower seeds, soaked for 6 to 8 hours
1 cup chopped celery
1/4 cup finely diced shallots
2 to 3 tablespoons freshly squeezed lemon juice
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 to 1 teaspoon Herbamare or sea salt
grated carrots
sliced avocados
Cut the stems off of the bottom of each collard green. Bring a large pot of water to a boil.

While the water in coming to a boil, drain and rinse the sunflower seeds in a f
ine mesh strainer. Place all pate ingredients into a food processor fitted with the “s” blade and pulse until desired consistency. I like mine processed until the pate is fairly smooth. Set aside.

To blanch the collard greens, dunk each one in the boiling pot of w
ater for approximately 60 seconds. Gently remove with tongs and set on a plate to cool. Continue to do this until all of the greens are blanched.

To assemble the wrap, place a green onto a large 
plate or cutting board. Place a few scoops of the filling on the bottom (stem-end) of the green. Add your other filling ingredients on top. Fold the long ends in slightly (about an inch on each side) and then tightly roll. Refrigerate right away or cut in half and serveSource: