Monday, April 5, 2010

Asian Vegetable Wraps

Last night Mike and I were watching a hamburger
competition on the food network and
before we knew it, we were creating our own burger inspired recipe. :-)
This is what we came up with and it's by far my new favorite thing!
Originally we were going to use butter lettuce but I was lucky to find organic collard leafs at Mother's Market.
They work much better for wraps and are healthier anyway.
Collard leafs are new for me and I have to say they're amazing!
They are thick and durable with a soft yet crisp bite.

Recipe for two:
2 Garden burger Patties (You can substitute raw veggie burgers to make the recipe completley raw.)
1/2 C Sliced Water Chestnuts
2 Peeled Carrots
2 Collard Leafs
1/2 C Bean Sprouts
1/2 C Sugar Snap Peas
1/2 Sliced Avocado
3 Tbs Sweet & Spicy Dip (I used " Ginger People" brand)
2 Tbs Dijon
2 Tbs Nama Shoyu (Better than Soy Sauce)
2 Tbs Olive Oil
1 Tsp Agave
Grill garden burgers with olive oil until golden, slice in strips and set aside.
In a small bowl mix dijon, soy sauce, olive oil and agave then spread on bare collard leafs add grilled garden burgers, shredded carrots, bean sprouts, sugar snap peas, and avocado. To follow, mix sweet & spicy sauce with water chestnuts and add in collard leafs. Wrap everything burrito style and enjoy this crisp and flavorful treat!


  1. That looks great :)

  2. Your Majesty,

    Congrats on your new blog!!!! I will follow closely as I am also an avid 'lil chef:)) La Petite Plume has chosen Fanciful Designs and Cru for the Hat So Much Award, given to us by my fav. gal Anya Caliendo at Couture Millinery Atelier!!


    Royal wishes,

  3. I too have been following the raw movement and LOVING it. I feel like a new woman. I'm also training for a Marathon using Raw and Vegan nutrition. Super exciting with such delicious options.

    Congratulations on your new blog. I am also a fan of your beautiful paperie work.

    xoxo MMW