Preparation

Ingredients

Dressing:
1/8 cup Olive Oil
2 tbsp ACV
1 tbsp amino acid
1/4 onion
1 tbsp grated ginger
2 large leaves mint
5 large basil
5 tbsp sesame seeds
1/2 tbsp salt
1 lemon – juiced
1 tbsp agave
chili powder (to taste)

Filling:
2 medium tomatoes – half moon sliced
2 carrots – grated
1/4 cabbage
black pepper
alfalfa sprouts
walnuts
pecans
basil

Wrap:
collard greens

Directions:

Take all the ingredients for the dressing (except 3 tbsp of your sesame seeds), and just toss them into a food processor or spice mill. Add the remaining sesame seeds afterwards. Dressings done!

After you’ve diced your tomatoes and grated your carrots, slice up your cabbage so its real thin. Mix your vegetables together, and then pour in enough of the dressing to coat them. Mix the vegetables and dressing, and keep adding dressing until you feel the flavor is strong enough.

To make the actual burrito, take some of your vegetable mix and place it out on a leaf of collard greens. Next, take some alfalfa sprouts and lay them next to the veggie mix. Top everything with some walnuts, pecans, and a few extra leaves of basil. Wrap everything up, and you’ve got it!