PS Zesty Collard Burrito Wrap

Chef:  Patricia Ode
Makes:  4-6
Prep Time:  30 minutes







  • One bunch of fresh organic collards
  • Sliced tri-color bell peppers(or peppers of choice)
  • Sliced zucchini
  • Sliced cucumber
  • Sliced tomato
  • Sliced carrot
  • Chopped radish
  • Chopped green onion

For the Sun Dried Tomato Spread

In a blender

  • 1 c raw sesame seeds
  • 1 c sundried tomatoes (not kept in oil or preservatives)
  • 1/2 red bell pepper
  • Juice of one lemon
  • 2-3 garlic cloves (or as many as you like)
  • 2 c water (start here and add what you like for desired consistency)


  1. Thoroughly wash collards with your hands and scrape any blemishes off. After you have washed, lay your collard dark side down. Using a small and sharp knife, slice the vein down as level to the leaf as possible. This make for easier wrapping and eating.
  2. Blend Sun Dried Tomato Spread
  3. With the dark side of the collard still laying flat, spread Sun Dried Tomato mixture on the inside. 
  4. After slicing and chopping your veggies, add a bit of each to start forming your burrito. Layer your veggies towards one side of the wrap and not directly in the middle. Don't be afraid to add a good amount! Fill those babies up!
  5. Fold the bottom of the collard up and then start to roll. Cut in half.
  6. Enjoy!


  1. You can make your collard burrito with any filling you like! Please feel free to add or take away to suit your taste buds :) 
  2. Sprouts are always a crispy, and nutritious addition.

Patricia Ode:  Certified Plant-Based Nutritionist🌱🍌🍉Raw Foodie 🍋 Yogi 🙏 Runner 🏃🏻‍♀️Rocco 🐶 Wanderlust 🚍Purpose 💜Passion 🙌 Serve others 👫Armenian Lady.  Visit her on Facebook: and Instagram: