Salad Collard Wraps “Tuna”

What you’ll need:

• 8 oz lightly seasoned jackfruit
• 4 large collard wraps
• ½ cup hummus
• 1 pint cherry tomatoes (sliced)
• ½ bell pepper (chopped)
• 1 cucumber (sliced)
• 1 cup purple cabbage (chopped)
• 1 cup rainbow quinoa
• 1 tsp sea salt
• ¼ tsp black pepper
• Optional: 2 tablespoons mayonnaise

Instructions:

1. In a medium saucepan bring two cups of water boil.
2. Once water has come to boil add 1 cup rinsed quinoa to the pot. Cover quinoa and reduce heat to simmer. Cook for approximately 25 minutes or until quinoa is soft and water has been completely absorbed.
3. While the quinoa is cooking chop all vegetables into small pieces that will be easy to roll in a wrap.
4. Depending on your personal preference at this time add jackfruit to a bowl and mix with two tablespoons of mayonnaise. You can also choose to skip this step and simply mix jackfruit in a bowl without adding any additional condiments.
5. Next, take a large skillet and add 1-2 cups of water. Remove skillet from heat once water is boiling and quickly blanch each collard wrap by submerging them from 3 seconds in the water. This will allow the collard wraps to become much softer and easier to wrap.
6. Once quinoa is cooked remove from heat and begin to assemble your collard wraps.
7. Begin by layering hummus, quinoa, and vegetables. Finish your collard wraps by adding a layer of jackfruit, and then topping with sea salt and pepper to taste.
8. To roll your collard wraps simply fold in each side and then roll from the bottom up.
9. Serve immediately and enjoy!