Collard Wraps with Raw Walnut Chili Pate

Collard Wraps with Raw Walnut Chili Pate

A few months ago I was trying to challenge myself to eat at least one raw meal a day – not including smoothies. Collard wraps became my go to vessel for all things raw. You can stuff them with pretty much everything sweet, sour, bitter, umami and salty and it works. This raw pate was definitely my favourite filling, with roasted red pepper hummus a close second.

Try different fillings and see what you like!

Collard Wraps with Raw Walnut Chili Pate

1 bunch collard greens – stems cut off the bottom and as large as you can find

Wrap Filling
Raw Super-Green Salad (recipe below)
Walnut Chili pate (recipe below)

Prep collard greens
Look for the largest collard leaves you can find. Wash & cut off stems and place the leaves stacked on top of each other in the freezer to wilt and soften up. I always keep a stack of frozen greens in my freezer, they last forever. When you are ready to start preparing the taco filling remove them from the freezer and let them thaw out.

To assemble the wrap
Place a blanched collard green onto a large plate or cutting board. Place a few scoops of the pate on the bottom (stem-end) of the green. Add your other filling ingredients on top, but don’t fill too full or you won’t be able to close it! Fold the long ends in slightly (about an inch on each side) and then tightly roll. Refrigerate right away or cut in half and serve.

Raw Super-Green Salad
This recipe is inspired by Nourishing Meals delicious Raw Super Green Salad. You can use whatever type of greens you like, below is just the blend I used when I made these last.

2 cups thinly sliced kale
2 cups thinly sliced collards
2 cups thinly sliced chard
1 cup thinly sliced beet greens
Juice from 2-3 freshly squeezed lemons
1 tbsp melted coconut oil
1/2 teaspoon sea salt
2 cloves garlic, crushed
2 medium beets – grated
2 carrots – grated

Place all ingredients into a medium-sized bowl and massage gently with your hands to mix up and begin breaking down the fibers.

Let the salad marinate at room temp for about 30 minutes. Serve or refrigerate.

Walnut Chili Pate

This Walnut Chili Pate is modified from Brendan Brazier’s amazing book Thrive Foods. If you don’t know Brendan, he is a former professional Ironman triathlete, a two-time Canadian 50km Ultra Marathon Champion, and the creator of my favourite line of whole food nutritional products called VEGA (I am in no way endorsed by him, I just think him and his products are amazing).

1/2 cup sunflower seeds (soaked overnight)
1/3 cup walnuts (soaked overnight)
2 stalks celery
1/4 bunch cilantro
5 sprigs parsley
1 tbsp lemon juice
1/4 tsp salt
1 tsp cayenne chili powder
1 tsp cumin
1 tsp coriander

Soak the seeds and nuts for 6 – 8 hours (or overnight) and rinse well before using.

Add sunflower seeds and walnuts to Vitamix, blender or food processor and blend so its still a little course. Put in a medium-size bowl.

Puree celery, cilantro, parsley, lemon juice, salt, cayenne chili powder, cumin and coriander in Vitamix.

Add this puree into the seed and nut mix and mix everything well by hand.

It will keep in a covered container in the fridge for a week or so. I used this for an entire weeks worth of wraps.

  • sam Lippman

    You can also freeze and then defrost the collard leaves if you want to soften them without blanching, so the entire dish will be raw. It’s nice to freeze a lot of them, so you always have collards ready for wrapping.

  • Steph Tekano

    Oh really? So they wilt when frozen and thawed? That is brilliant! Does freezing them make them any less nutritious?

  • Dawn Ryan

    That is AMAZING, Sam! Because i joined a CSA this year that has LOADED me up with collard greens! So i froze them, thinking i’d better be making a boat-load of green soups this winter. GREAT to have a second option!