Smokey Pecan, Avocado, Lettuce, and Tomato Wrap

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In this recipe for project clean out the cupboard I cheated. I went to the produce section of the Co-op to buy an avocado and the largest leafy vegetable I could find. The winner was a collard green, a leafy green that I have never eaten. Honestly, I don’t think I ever need to buy lavosh or tortilla for a wrap again! Trust me when I say I am not usually a leafy green fan, though I think my taste buds are changing, in the past few months I’ve started to enjoy kale.

Well this is kind of a Raw recipe aside from the fact that the ingredients I used to flavor the pecans are not considered raw. I think this is as raw as I will ever get and I’m fine with that!

This recipe is easy but you can’t make it last-minute. The pecans need to soak (the texture won’t be right if they don’t) and after making I recommend refrigerating at least a few hours. It was better once the flavors had time to sit together.

You will need a food processor for this recipe.

Ingredients (this will make two large wraps)
1 cup soaked pecans (soak 2 hours)
1 tsp smoked paprika
1 tbsp nutritional yeast
3 tbsp Tamari
1/2 tbsp maple syrup
1 avocado sliced
1 tomato diced
lettuce of your choice
2 collard greens or other large leaf vegetable

Directions
Put ingredients from pecans to syrup in food processor and pulse until they become crumbly. Put this in a sealed container and refrigerate.

When you are ready to make the wrap make sure to cut the hard center part out of what ever leafy vegetable you have chosen.

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On the narrow end of one the leaf assemble the pecans, avocado, tomato, lettuce and whatever other veggies you want.

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Begin wrapping by pulling up the sides first to tuck in ingredients. Then with the narrow end begin to roll. Try to make it tight without smashing the ingredients.Repeat with second collard green. Enjoy!

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16 Responses to Smokey Pecan, Avocado, Lettuce, and Tomato Wrap

  1. Jo Gillespie says:

    Oh man!!! I just gotta change country! No pecans…and I wonder what the Italian is for collard greens 🙂 Mind you, we do have some silverbeet growing in the orto right now! I wonder if I could use raw peanuts? Or walnuts? What do you think???

    • Hi Jo:) I was original going to use walnuts but we were out so yes that would work. You will want to soak those for two hours also. Any large lettuce leaf would work you may just have to make a few small wraps.

  2. Pingback: Smoky Pecan Collard Wraps | Kootenay Raw

  3. Josh says:

    Sooooooo I didn’t have any collard leaves on hand so I decided to do an “inside-out” version. I used the puree as a dressing for a salad of spinach, shallot, and tomato. Delightful! And thank you! I just had to share 😀

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  6. Jim says:

    Soak pecans in water?

  7. Pingback: EATS: Veggie collard wraps (Courtesy Don’t Fear the Vegan) | What's Ta Eat?

  8. Love this! I keep forgetting what a handy wrap greens can make for a sandwich! Nice photos and recipe. Thanks for posting!

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  10. Pingback: Vegan Cooking Class 2: Almost Raw with recipes for Tropical Truffles and Maple Ice Cream | Don't Fear the Vegan

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