Southern Picnic Raw BBQ Collard Wraps

Ingredients

• 8 large collard green leaves, stems trimmed flat
• 2 cups raw walnuts
• 1/2 cup sun-dried tomatoes, soaked 1 hour and drained
• 1/2 cup grated carrot
• 2 tbsp smoked paprika
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp Abilene Select Blend
• 1/3 cup shredded red cabbage
• 1/3 cup shredded carrot
• 1/4 cup raw cashews (soaked 1 hour, drained)
• 2 tbsp water
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1/4 tsp Abilene Select Blend
• 1/2 cup quick pickled red onions (soaked 30 min in apple cider vinegar)
• Fresh cracked black pepper to taste

Instructions

1. Rinse the collard leaves, trim stems flush so they’re flexible. Pat dry. Set aside.
2. In a food processor, pulse walnuts and sun-dried tomatoes until chopped, not mushy. Add grated carrot, smoked paprika, vinegar, olive oil, maple syrup, garlic powder, onion powder, and 1/2 tsp Abilene Select Blend. Pulse just to combine — you want a crumbly, 'BBQ pulled' texture. Taste, adjust salt.
3. In a mini food processor or blender, blend soaked cashews, water, lemon juice, Dijon, 1/4 tsp Abilene Select Blend, and cracked pepper until creamy. Toss with shredded cabbage and carrot for your ‘slaw. Hear what I'm sayin? Capisce?
4. Lay out each collard leaf shiny side down. Spread a generous spoonful of walnut BBQ down the center, top with slaw, and a few pickled onions.
5. Fold in sides, then roll up burrito-style, tucking everything in tight. Slice in half if you’re feeling fancy.
6. Drizzle with a little olive oil, dust with extra Abilene Select Blend, and serve up immediately. Confidence is the best ingredient.
7. DUNZO!
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