Eat Clean & Feel Amazing! My Viral Raw Vegan Caribbean Wrap Recipe

Ingredients

• 6 leaves Collard Green Leaves (washed, stems removed)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Avocado Oil (extra‑virgin)
• 0.5 tsp Sea Salt (fine)
• 1 cup Raw Walnuts (soaked overnight, drained)
• 0.5 cup Carrot (peeled and roughly chopped)
• 1 tbsp Jerk Seasoning (store‑bought or homemade)
• 2 tbsp Hemp Seeds (raw, shelled)
• 4 pieces Dates (Medjool, pitted and chopped)
• 0.5 pepper Habanero Pepper (seeded and minced; adjust for heat)
• 1 tbsp Lemon Juice (fresh)
• 2 cup Cauliflower Florets (broken into florets)
• 0.25 cup Cilantro Leaves (packed, fresh)
• 4 tbsp Lime Juice (fresh)
• 0.25 tsp Salt (for cauliflower rice)
• 0.5 cup Water (filtered)
• 0.5 cup Raw Cashews (soaked 2 hours for smoother sauce (optional))
• 1 tsp Fresh Ginger (grated)
• 1 piece Garlic Clove (minced)
• 0.125 tsp Black Pepper (freshly ground)
• 0.5 cup Red Bell Pepper (thinly sliced)
• 0.5 cup Mango (peeled and diced)
• 0.25 cup Red Onion (thinly sliced)
• 0.5 fruit Avocado (sliced)
• 1 tbsp Hemp Seeds (for topping)

Instructions

1. Prepare Collard Green Tortillas

   Rinse the collard leaves, pat dry, and cut out the thick central stem. Place the leaves on a clean surface, drizzle with 2 tbsp lemon juice, 1 tbsp avocado oil and ½ tsp sea salt, then massage gently for 1‑2 minutes until the leaves become pliable.

   Time: PT5M

2. Blend Jerk Walnut “Meat”

   Add the soaked walnuts, chopped carrot, 1 tbsp jerk seasoning, 2 tbsp hemp seeds, chopped dates, ½ minced habanero pepper, 1 tbsp lemon juice and a pinch of salt to the food processor. Pulse until the mixture is coarse yet holds together when pressed.

   Time: PT5M

3. Make Cauliflower “Rice”

   Place cauliflower florets, ¼ cup cilantro, 2 tbsp lime juice and ¼ tsp salt in the processor. Pulse in short bursts until the pieces resemble rice grains, about 30‑40 seconds.

   Time: PT3M

4. Prepare Creamy Ginger‑Lime Sauce

   Combine ½ cup water, ½ cup cashews, 1 tsp grated ginger, 1 minced garlic clove, remaining cilantro, 2 tbsp lime juice, a pinch of salt, ⅛ tsp black pepper and 1 tbsp hemp seeds in the processor. Blend until completely smooth and creamy.

   Time: PT5M

5. Prep Fresh Fillings

   Thinly slice red bell pepper, dice mango, slice red onion and avocado. Set each component in separate small bowls.

   Time: PT5M

6. Assemble the Wrap

   Lay a collard leaf on a flat surface, overlapping the edges for a larger pocket. Spread a generous spoonful of jerk walnut mixture, add a mound of cauliflower rice, then layer bell pepper, mango, red onion and avocado slices. Drizzle with the ginger‑lime sauce and sprinkle 1 tbsp hemp seeds. Fold the sides in and roll tightly, like a burrito.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

45 g

Fat

28 g

Fiber

12 g