As a full time working girl and full time real foodie I am always on the lookout for quick, easy and healthy recipes that I can toss together for lunch. This recipe fits the bill perfectly. I used the recipe for corn and black bean salsa from my burrito bowl, and added in a handful of shredded carrots because I had them on hand. I lightly steamed the collards to make them easier to work with, spread some Just Mayo on, added loads of avocado, cause duh, and perfecto: a healthy, vegan lunch that is full of nutrients like protien, fiber, carbs, and healthy fats! Literally this is so well rounded and insanely delicious!
Prepare your corn and black bean salsa. The link is up above.
Lightly steam the collard greens for 1-2 minutes. Fill up a large soup pan with 2 inches of water and bring to a boil. Add your leaves in, stem side down and cover with a lid. Check after 1 minute. They should be a bright green and very flimsy. If needed, let steam for a minute longer.
Then using a sharp knife, remove the stem, and cut the large leaf into to two pieces. Overlap the middle of the leaves about a 1/2 inch.
Spread 1 tablespoon of vegan mayo over the lower third of the collard leaf.
Cut your avocado in half, and slice it into thin pieces. I put half of an avocado into each collard wrap. Laying the slices over eachother in the middle of the leaves.
Then add 1 cup for you corn and black bean salsa over the avocado.
Roll up from the bottom, fold in the sides, and continue to roll all the way up like a burrito.
Secure with a tooth pick if necessary and slice in half.
Repeat for the second collard wrap.