Pecan Pate Collard Green Wraps

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 6 leaves collard greens (big leaves)
• 2 cups pecans
• 1/4 cup red onion, chopped
• 1 portobello mushroom cap, chopped
• 1 tablespoon liquid, amino acids
• 5 slices mangoes
• 6 slices yellow bell peppers
• 5 pieces avocados
• 1 bunch bean sprouts

Recipe

• 1 place pecans, red onion, sliced portobello mushroom and braggs into a high speed blender or food processor and blend until well combined. scrape down sides as needed. add a tsp of water at a time if pate is too thick. place in bowl and set aside.
• 2 cut out big "vein" in the middle of the collard green by slicing down each side. you should be left with two pieces. (left and right sides of leaf).
• 3 place one piece of a collard green long ways, on your cutting board, shiny side down.
• 4 spread one dollop of your pate mixture at bottom of leaf, leaving 1 inch of collard green underneath.
• 5 place one slice of mango, pepper and avocado on pate mixture. add a few bean sprouts on top.
• 6 roll away from you, seal side down.
• 7 repeat steps 1-4 with the remaining collard leaves and ingredients.
• 8 divide 2 wraps per person and serve with your favorite side salad! assembled wraps will keep in fridge for 1-2 days.