Ingredients
- water to cover
- 1 large celery rib
- ¼ cup extra-virgin olive oil
- 1 large lemon, zested and juiced
- 2 teaspoons dried thyme
- 1 large clove garlic, peeled
- ½ teaspoon ground black pepper
- ¼ teaspoon sea salt
- 1 collard green leaf, rib removed, or more to taste
Reasons You'll Love It
This wrap is a fresh and healthy option that combines the earthiness of collard greens with a creamy, nutty sunflower seed pâté. It’s packed with nutrients and offers a satisfying texture without relying on heavy ingredients. Perfect for a light lunch or a nutritious snack.
Tips To Improve This Recipe
- Use fresh, tender collard green leaves for easier rolling and better taste.
- Blanch the collard greens briefly in boiling water to soften them if you prefer a more pliable wrap.
- Toast the sunflower seeds lightly before blending to enhance their nutty flavor.
- Blanch the collard greens briefly in boiling water to soften them if you prefer a more pliable wrap.
- Toast the sunflower seeds lightly before blending to enhance their nutty flavor.
Directions
Put the sunflower seeds in a bowl and covering them with water. Let them soak for about 8 hours or overnight, then drain them well. Next, toss the soaked seeds into a food processor along with the celery, olive oil, lemon zest and juice, thyme, garlic, black pepper, and a pinch of sea salt. Blend everything until it turns into a smooth, creamy pâté. Finally, spread the pâté generously over a collard green leaf, and you’re ready to roll it up and enjoy!
What To Serve With This Dish
Serve these wraps with a side of crunchy vegetable sticks or a fresh salad to add variety and extra crunch. A drizzle of lemon juice or a splash of hot sauce can add a nice zing and brighten the flavors.
Storage & Reheating
Store any leftover wraps in an airtight container in the refrigerator for up to two days. Keep the pâté separate if possible to prevent the greens from becoming soggy. The pâté can be stored in the fridge for up to a week in a sealed jar.
Frequently Asked Questions
Can I use roasted sunflower seeds instead of raw for the pâté?
It's best to use raw sunflower seeds soaked overnight for a creamy texture. Roasted seeds may result in a drier pâté.
How do I prepare the collard green leaf for wrapping?
Remove the thick rib from the leaf to make it easier to roll, and wash the leaf thoroughly before using.
Can I substitute celery with another vegetable?
You can try cucumber or zucchini for a similar crunch, but celery adds a unique flavor to the pâté.
How long can I store the pâté in the fridge?
Store the pâté in an airtight container for up to 3 days.
Is it necessary to soak the sunflower seeds overnight?
Yes, soaking softens the seeds, making the pâté smooth and easier to blend.
Can I add other herbs to the pâté?
Absolutely, fresh herbs like parsley or basil can be added for extra flavor.
What if I don’t have a food processor?
A high-speed blender can work, but you may need to stop and scrape the sides frequently.
Can I use this recipe as a dip instead of a wrap filling?
Yes, the pâté works well as a dip for veggies or crackers.
