“Tuna” filling:

• 1 cup sunflower seeds, soaked for 4 hours
•  3 celery sticks, chopped
• 1/2 carrot, chopped
• 1/4 cup olives
• 1/4 sundried tomatoes, soaked for 20 minutes
• 1  garlic clove, minced
• zest and juice of 1 lemon
• handful fresh dill
• Tbs dijon mustard
• pinch red pepper flakes
• salt and pepper

Pulse to a coarse chop in processor or high speed blender.

Wrap-collard greens with center stem cut out. Each leaf make 2 wraps. Wrap spoonful of filling with sunflower sprouts, veggie strips (celery, carrot, scallions, cucumber, daikon radish, etc, tomatoes, avocado ( any of your preferences.

Mustard Aoli

• 1/2 zucchini
• 1 garlic clove
• fresh herbs ( I like dill, but you can use rosemary, thyme, tarragon, whatever you like
• 2 tsp dijon mustard
• salt and pepper
• 2-3 Tbs cold pressed extra virgin olive oil, drizzle into blender until sauce flows freely and liquefies

Place on side or inside wrap