Yield: 1 -2 servings
6 collard green leaves, washed and de-stemmed
1 avocado, sliced
1/2 cup thinly sliced mushrooms
1/2 cucumber, peeled, and cut lengthwise into thin strips
1/2 cup shredded carrot
A few onion slices
Mustard or fresh salsa (to taste)
Sea salt and pepper (to taste)
Place collard leaves on a flat surface. Start with 1 collard leaf.
Spread raw veggies onto collard leaf.
Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy.
(Great to make ahead and store in the fridge!)