A simple and easy way to make and enjoy collard green wraps using fresh, healthy, no-cook, no-oil, no-added-salt, nutritarian ingredients.
Trim off the bottom stems of your leaves, just up to where the leaf starts.
Use a potato peeler to shave off the center leaf stalk on the ribbed protruding side of the leaf.
Wash the shaved leaf in water and then place on a microwave-safe plate and microwave each leaf for 10 to 15 seconds on high power.
Start with the leaf on it's side, length-wise.
Mash the avocado and separate evenly between the 3 leaves. Taking care to add it just below the center-stalk and in the center leaf. Top with the raw seeds (divided equally).
Follow with the red cabbage and then finally with the lettuce. Before rolling the wraps squeeze the lime over the stuffing in each wrap.
Fold the bottom part of the leaf over the stuffing.
Roll the leaf down and around so it's hugging the stuffing, then fold the two sides of the leaf inwards.
Continue to roll the wrap up.
Using a serrated knife, cut in half and on an angle in the middle of the collard wrap.
Store in the fridge, uncut, for up to 48 hours.
Or store cut for up to 24 hours.
The lime juice will hep to keep the avocado from turning color too much.