Raw Veggie Burrito

As I had mentioned in my previous post, we got some collard greens at Marche des Enfants Rouges. We decided to make a veggie burrito wrap with the large leafy greens. The dinner turned out to be savory and delicious, so I wanted to share with those who may be interested in a healthy meal.

I made a spread that could be altered to your desire.

Spread

  • 1 red pepper
  • 1/4 to 1/2 C sesame seeds
  • 2 lemons, juiced
  • 1 spicy pepper of your choice
  • 1 tbsp cumin
  • 1 zucchini
  • 1 green onion

Blend all ingredients until smooth.

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Ingredients for the Wrap

  • 1 cucumber
  • two peppers, 1 red and 1 green
  • cilantro
  • arugula
  • 1 spicy pepper of your choice
  • 1 avocado
  • your choice of sprouts, I used broccoli
  • 2 tomatoes
  • 1 to 2 green onions

Chop and slice all ingredients. Slice off the hard bottom part of the stem of the collard green without breaking it. This will give it flexibility to wrap your burrito. Spread the sauce onto the leaf and layer your ingredients to your liking. Once it’s wrapped, flip it over and cut it in half. If the wrap is not large enough, layer more leafy greens until you can wrap it. I ended up using two leaves for Nick’s burrito and three for mine. This will probably vary for yours as well.

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The ingredients I mentioned above are good for two large wraps. We had extra spread and extra ingredients we had bought, so wraps were made the next day for lunch. The sauce will last for about two days in the fridge, but it’s better to eat it fresh.

Play around with the ingredients based on your taste. We like ours spicy, so the hot pepper was a must. If you decide to try it, bon appétit!

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