These vibrant collard green wraps are the perfect way to enjoy a fresh, light, and deeply nourishing meal—no oven or stove required! They're endlessly adaptable, fun to assemble, and bursting with flavor and texture. Use whatever fresh vegetables you have on hand—thin slices of bell pepper, sunflower sprouts, radishes, avocado, red cabbage, fresh basil, or even juicy strips of ripe mango. If your collard greens are on the tougher side, a quick blanch will soften the leaves and make them easier to roll—see the instructions in this recipe for how to do this. The creamy ginger cashew butter dipping sauce adds a zesty, spicy balance to the wraps and pairs beautifully with the earthy pumpkin seed pâté. If you don’t have raw cashew butter on hand, feel free to substitute almond or sunflower seed butter. For a milder dipping sauce, simply use one chili pepper and remove the seeds. This recipe is a celebration of summer produce and healing whole foods—perfect for lunch, dinner, or even a vibrant appetizer platter.
Raw pumpkin seeds need to be soaked for about 6 to 8 hours prior to making this recipe.
