| 10 | 10 | 99 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 10 |
| 1/4 tsp | Black pepper |
| 1/2 whole lemon(s) | Lemon peel (zest) |
| 1/4 cup | Red onion (chopped) |
| 1/4 cup | Roasted red peppers, canned (or fresh bell peppers) |
| 2 tbsp | Parsley, fresh (finely chopped) |
| 10 leaf | Collard greens |
| 1/4 cup | Walnuts (chopped) |
| 2 can drained | White tuna, canned in water, drained |
| 1 1/2 tbsp | Extra virgin olive oil |
| 1/4 cup | Lemon juice |
1. Remove the healthiest looking collard leaves from the bunch and trim off the white stalk that does not have any green leaves attached.
2. Soak leaves in warm water and vinegar bath for a few minutes to clean and bring to room temperature.
3. Dry leaves completely. Place leaves flat (rough side up) on a cutting board and gently glide a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf. Do this for each leaf. Careful not to nick or tear the leaf with the tip of your knife.
4. Combine the rest of the ingredients in a bowl and mix.
5. Each wrap will require two leaves for rolling. Place two leaves head to foot (with stalks at opposite ends) and overlapping about half way.
6. Apply a good amount of spread at the center where the two leaves overlap and pile up veggies of your choice.
7. Fold in sides and tightly roll like you would a burrito. Leave whole if traveling or saving for later, but cut through center before eating.
Tuna
is a great source of Omega 3's which are excellent for brain health!
| Meat | 0.4 |
| Meat Alternative | 0.1 |
| Vegetables | 0.1 |
