Seasoned & Raw Taco Wraps

taco wrapMakes 6 to 8 wraps

Ingredients: (use organic)

2 cups walnuts
1 Tablespoon cumin
½ Tablespoon coriander
1 teaspoon chili powder
pinch of cayenne pepper (or more, if you like a kick!)
2 Tablespoons low-sodium tamari
collard greens, washed with stems trimmed about 2 inches from bottom of leaf


Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl and mix in the cumin, coriander, chili powder and cayenne. Add tamari and mix again. Place a collard green with the dark edge facing down on your cutting board. Trim off the stem and up about 2 inches into the leaf. Place about ¼ to ½ cup of the nutmeat mixture in the middle of the leaf. Top with some salsa. To assemble, roll up burrito-style. Fold one of the long ends in, and then both the end pieces, and then the other long way, tucking in firmly. Place with the folded edge down on your cutting board and slice firmly into two pieces on the diagonal.

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