Ingredients:

Wraps

• yellow pepper
• tomato
• avocado
• carrots
• purple cabbage
• cucumber
• micro greens

Instructions:

blanch the collards by cutting the stem off where it meets the leaf.  Place in a pan of boiling water for 3-5 seconds.  Immediately place leaves in ice bath for 1-2 minutes.  Then dry with a towel.

Cut all filler ingredients into long strips.

Dressing

• 1 1/2 – 2 Tablespoons freshly grated ginger
• 1/4 cup finely grated carrot
• 1/2 Teaspoon coco aminos
• 1/4 cup Califa unsweetened almond milk
• 2 Teaspoons fresh lime juice
• 2 Tablespoons extra virgin olive oil
• pinch of salt