Asian

Tuna RAW collard green wraps is for Dinner.

Tuna RAW collard green wraps takes 45 minutes to prepare.

Tuna RAW collard green wraps takes several minutes to cook.

Tuna RAW collard green wraps makes 4 servings.

The ingredients for Tuna RAW collard green wraps are:

8 large collard greens leaves - washed and dried
1 cup quinoa - sprouted
1 tablespoon sesame tahini
freshly squeezed lemon juice
1 cup roughly chopped carrots
1 tablespoon freshly grated ginger
1 small shallot - chopped
1 tablespoon of miso paste (I used unpasteurized chickpea miso from South River)
1 teaspoon honey
3 tablespoons brown rice vinegar
1 tablespoon sesame oil
1/4 teaspoon sea salt
2 cups of grated raw beets
1 avocado - peeled, pitted and sliced
1 cup sprouts or microgreens

Here is how you make Tuna RAW collard green wraps:

Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf.Dice Tuna into small pieces and Mix with tahini and a bit of lemon juice into the quinoa, set aside.Combine carrots, ginger, shallot, miso paste, honey and vinegar in a food processor until smooth, adding sesame oil and salt at the end.Using 2 leaves at a time, overlap them halfway to create a bigger wrapping surface. Place an even amount of carrot spread in each wrap. Top with quinoa, followed by beets, avocado and sprouts. Fold the collard sides over and roll tightly like a burrito. Serving Size: makes 4 lg wrapsNumber of Servings: 4Recipe submitted by SparkPeople user MRSG918.

The nutritional information for Tuna RAW collard green wraps is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 436.8

• Total Fat: 16.2 g
• Cholesterol: 30.0 mg
• Sodium: 151.0 mg
• Total Carbs: 54.9 g
• Dietary Fiber: 11.6 g
• Protein: 23.1 g

Tuna RAW collard green wraps is Asian cuisine.

The dietary needs meet for Tuna RAW collard green wraps is Gluten Free