Super Powered Tomato and Basil Collard Wraps

These Super Powered Tomato and Basil Collard Wraps taste great and are full of good things for you. As a gluten-free and low-calorie wrap, collard greens are perfect. Cherry tomatoes, quinoa, carrots, red cabbage, basil, and almonds give the wrap a satisfying crunch and a lot of vitamins and minerals. With its rich and sour taste, the creamy tahini dressing ties everything together.

Ingredients:

• 6 large collard green leaves, stems removed
• 2 cups cherry tomatoes, halved
• 1 cup cooked quinoa
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 1/2 cup fresh basil leaves
• 1/4 cup sliced almonds
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

To make collard greens, cut off the stems and blanch the leaves for 30 seconds in boiling water

Then, put them in an ice bath to cool down

You can put cooked quinoa, shredded carrots, shredded red cabbage, basil leaves, and sliced almonds in a large bowl

Salt and pepper should be mixed with tahini, lemon juice, maple syrup, minced garlic, and whisked together in a small bowl

Toss the tomato and quinoa mixture well with the dressing after adding it

Spread out the collard green leaves that have been blanched, and then put an equal amount of filling near one end of each leaf

To make wraps, roll up the collard leaves tightly and tuck in the sides as you go

Cut each wrap in half diagonally and serve right away, or put them in the fridge until youre ready to eat