Not 100% raw because of the potato but pretty dang close. Literally tastes just like a breakfast burrito, just add your favorite salsa. I think a verde, or smokey chipole salsa tastes especially good with the potato and avocado.
1. Slice 1 potato 🥔 into thin strips. Drizzle with 2tbs of avocado oil, salt, pepper, and paprika. Bake 30 mins 400.
2. 1/2 cup cucumber, peeled and sliced into short thin strips
1–2 bell pepper, peeled and sliced into short thin strips, 1/2 avocado sliced.
*Include any other raw veggies you enjoy! Sprouts, cilantro or shredded carrots would be great additions!
3. Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.
4. Place collard leaves on a flat surface, spread veggies near the top/middle of each leaf, then drizzle veggies with your favorite salsa. Be careful to not overfill them, start with small amount of veggies so it is easier to roll . Wrap the leaves as you would a burrito, tucking in the ends as you roll. Cut each wrap in half and enjoy.
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