Chipotle Not–Chicken Salad Wraps

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• Step 1

  Plan ahead : Soak sunflower seeds for 4–6 hours.

  In a food processor, blend sunflower seeds and water until you have a pâté. Scrape down the sides of the container as needed until you achieve desired consistency. Add vinegar, sea salt, chipotle powder, and paprika, and process again.
  Transfer the mixture to a bowl and stir in celery, tomatoes, and red onions. Gently fold in avocados.

• Step 2

  Lay one collard leaf on a cutting board. Use a knife to cut off the protruding bottom stem. Fillet the thickest part of the
  remaining stem very carefully. This will make the leaf more pliable.

• Step 3

  Spoon the mixture onto the bottom third of the collard leaf. Roll the leaf up from the bottom and tuck in the sides as you
  go along to make a nice, tight wrap.

• Step 4

  You can store the salad mixture in an airtight container for two or three days in the refrigerator.

  Cooked variation : Rather than roll the collard leaves, serve them on toasted sprouted bread with vegan cheese.

  Health Note : Sunflower seeds are an excellent source of vitamin E as well as magnesium and selenium. They’re also
  very affordable and versatile and a great alternative to nuts. I toss them into salads and use them in place of nuts for many of my savory dishes.

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