Blanch collard green leaves and trim stem
Stack filling ingredients in the middle/bottom of the leaf
Fold the left and right sides over the filling
Roll from the bottom while tucking the filling in with your hands
"Seal" the wrap with 1/2 tbsp of sauce, then finish rolling tightly
Store whole if not eating right away, or...
Slice in half with a sharp knife and enjoy with more sauce!
Look for large, full greens, preferably without tears or irregular edges
Make the wraps and sauce up to 4 days in advance and store in refrigerator
Other filling ingredients: avocado, sweet potato, sprouts, pickled onion, etc
Sub almond butter with cashew butter, peanut butter or tahini