Hearty Hippie Wraps

I joke that my siblings and I are the “products of hippies” since both of my parents were (and still are) hippies at heart. So when I saw these Hearty Hippie Wraps, it sounded like a dream to me!

At the heart of the wraps is the sweet potato and carrot mash, but beyond that, you can feel free to experiment to your heart’s content with the other ingredients inside. There are a million and one ways that you could whip these babies up. Personally, I add grilled chicken for the extra protein. But it’s a great, easy cool lunch and can be suited to each person’s needs. This recipe makes 4 large wraps.

Power Mash Ingredients:

1 Sweet Potato, peeled and chopped into 4-5 segments
3 Carrots, chopped
2 Tablespoons fresh Ginger, minced
1 Tablespoon Agave Nectar
Squeeze of Lemon Juice
1 Tablespoon Sesame Oil

Wrap Ingredients:

8 large Collard Greens
2-3 cups cooked Quinoa (optional)
1/4 head of Red Cabbage, julienned
Jicama Root, peeled and julienned
Sprouts and sliced Avocado to top

Tahini Spread (Use any leftover spread as a dipping sauce):

1/3 cup Tahini
1 small clove Garlic, minced
2 teaspoons Tamari
1 Tablespoon Agave Nectar
2-3 Tablespoons water (adjust this depending on how runny you want your spread to be)
Juice of one lime

To make the Power Mash:

Bring a large pot full of water to a boil.
Add in sweet potato and carrot segments and boil until soft-around 20-30 minutes.
Drain and let cool for 5 minutes.
Mash roots veggies together, adding in the Sesame oil, Ginger, Lemon juice and Agave Nectar. Add a dash of sea salt to taste. Set aside mixture.

To make the Wraps:

Cut the white stalk from the ends of the collard greens.
Rinse each with warm water and bring them to room temperature.
Use a paring knife to shave down the stalk to the same thickness as the rest of the leaf.
Overlay two leaves with the outside facing down.
Use a spatula to spread a considerable helping of the power mash across the center of your wrap.
Pile on quinoa, veggies, toppings and finally your tahini spread.
Fold over each end of the greens, tuck one side under and roll like a burrito.