These wraps can be prepared ahead and stored in the refrigerator up to 3 days. If possible, soak the seeds overnight, always choosing both RAW nuts and seeds, not toasted or roasted. This will keep the final result soft and velvety.
Cut the stems off of the bottom of each collard green. Bring a large pot of water to a boil.
While the water is coming to a boil, drain and rinse the sunflower seeds in a fine mesh strainer. Place pate ingredients (through spices) into a food processor fitted with the “s” blade and pulse until fairly smooth. Transfer nut/seed mixture to a mixing bowl.
Blanch the collard greens by dunking each one in the boiling water for approximately 60 seconds. Gently remove with tongs and set on a plate to cool and drain. Continue to do this until all of the greens are blanched.
Add the chopped onion, carrot, and celery to the nut/seed base. With clean hands, knead the veggies into the nut base.
To assemble the wrap, place a collard leaf onto a large plate or cutting board. Place a few scoops of the pate on the bottom (stem-end) of the green. Add your other filling ingredients on top. Fold the long ends in slightly (about an inch on each side) and then tightly roll. Refrigerate right away or cut in half and serve.
Recipe Notes
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