Collard Wraps with Herbed Cashew Spread and Roast Peppers

Ingredients 

• 1 1/2 cup Raw cashews, soaked overnight in water and drained
• 1-2 cloves garlic
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon sea salt)
• Black pepper to taste
• Water
• 6 oil-soaked sun dried tomatoes, patted dry
• 2 teaspoons herbes de Provence
• 1/4 cup fresh basil, loosely chopped
• 4 medium-sized collard leaves
• 3 toasted red bell peppers
• 2 cups fresh arugula (optional)  

Directions 

1. Prep the Leaf: To turn a collard leaf into wrap material, you’ll first need to select a medium-sized, smooth leaf. Flip the leaf over so that the side with the prominent spine is facing up. Using a paring knife, gently shave down the spine of the leaf, starting near the bottom, where it begins to protrude most. Careful as you do this: you don’t want to cut so deep that you actually cut through the leaf! Just follow carefully along the spine, slicing away only the thick part of it.

2. Fill the Wrap: Then, flip the leaf so that the side you didn’t cut is facing up. Place a vertical column of whatever filling you’re using—hummus, nut spread, veggies, etc.—along one side of the leaf’s center. A quarter-cup should be good. Pile it with veggies of your choosing (as you’ll see, I love roasted peppers!)

3. Roll it Up: Fold the top and bottom flaps of the leaf inward. Then, fold one of the two long sides in, and start wrapping the leaf from that side to the other side. You should end up with something that looks like a burrito! 

recipe found at: http://food52.com/blog/4484_thinking_outside_the_wrap