INGREDIENTS
collard wraps:
5
large collard leaves, organic
1
avocado
1 cup
shredded carrots
1 cup
shredded beets
1/2 cup
garlic hummus
3/4 cup
cooked quinoa, optional
peanut sauce:
1/4 cup
peanut or almond butter, softened
1/4 cup
hot water
1 tbsp
maple syrup
tools: toothpicks
optional: fresh lemon juice