Ingredients
- water to cover
- 1 large celery rib
- ¼ cup extra-virgin olive oil
- 1 large lemon, zested and juiced
- 2 teaspoons dried thyme
- 1 large clove garlic, peeled
- ½ teaspoon ground black pepper
- ¼ teaspoon sea salt
- 1 collard green leaf, rib removed, or more to taste
Reasons You'll Love It
This wrap is a fresh and healthy option that combines the earthiness of collard greens with a creamy, nutty sunflower seed pâté. It’s packed with nutrients and offers a satisfying texture without relying on heavy ingredients. Perfect for a light lunch or a nutritious snack.
Tips To Improve This Recipe
- Use fresh, tender collard green leaves for easier rolling and better taste.
- Blanch the collard greens briefly in boiling water to soften them if you prefer a more pliable wrap.
- Toast the sunflower seeds lightly before blending to enhance their nutty flavor.
- Blanch the collard greens briefly in boiling water to soften them if you prefer a more pliable wrap.
- Toast the sunflower seeds lightly before blending to enhance their nutty flavor.
Directions
Put the sunflower seeds in a bowl and covering them with water. Let them soak for about 8 hours or overnight, then drain them well. Next, toss the soaked seeds into a food processor along with the celery, olive oil, lemon zest and juice, thyme, garlic, black pepper, and a pinch of sea salt. Blend everything until it turns into a smooth, creamy pâté. Finally, spread the pâté generously over a collard green leaf, and you’re ready to roll it up and enjoy!
What To Serve With This Dish
Serve these wraps with a side of crunchy vegetable sticks or a fresh salad to add variety and extra crunch. A drizzle of lemon juice or a splash of hot sauce can add a nice zing and brighten the flavors.
Storage & Reheating
Store any leftover wraps in an airtight container in the refrigerator for up to two days. Keep the pâté separate if possible to prevent the greens from becoming soggy. The pâté can be stored in the fridge for up to a week in a sealed jar.
