Here the recipe for Greek Collard Green Wraps With Tzatziki
Ingredients:
Lemon Herb Quinoa
1½ cup cooked quinoa
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons minced flat leaf parsley
1 teaspoon dried oregano
¼ teaspoon fine sea salt
Black pepper (to taste)
For Assembly
1 bunch collard greens (about 8 medium leaves)
¾ cup Vegan Tzatziki Sauce (homemade or store-bought)
½ English cucumber, cut into matchsticks
2 red, orange, or yellow bell peppers, cut into matchsticks
1 cup cherry tomatoes, quartered
¼ cup kalamata olives, pitted and chopped
¼ cup diced red onion
¼ cup chopped mint
Direction:
Lemon Herb Quinoa: In a medium bowl, stir together quinoa, lemon juice, and olive oil. Sprinkle in parsley, oregano, salt and pepper. Stir to mix.
Trim Collard Greens: Set a collard green face-down on a cutting board, with the stalk side facing up. Starting near the top (rounded) end, slide a knife down the stalk to shave off as much of the stalk as possible. Be careful not to cut the leaf itself, because that’ll allow the filling to fall out. Repeat with remaining leaves.
Assemble: Position a collard green with the back/stem side up. Generously spread tzatziki into the middle. Top with quinoa, cucumber, bell peppers, tomatoes, olives, red onion, and mint. Roll the wraps like a burrito: tuck in the short sides, then roll tightly. Refrigerate extras.