With gluten-free coconut wraps filled with eggplant bacon, dressed kale, tomato and avocado, you can't go wrong!
Makes 4 wraps.
1 package of coconut Pure Wraps (or 4 washed collard leaves)
6–8 slices of eggplant bacon, crushed into bits (see Eggplant Bacon recipe)
1 small head of kale, finely chopped
1 small tomato, cut into thin slices
1 avocado, cut into thin slices
2 tsp olive oil
pinches of salt to taste
Massage the finely chopped kale in a large bowl with olive oil and pinches of salt.
Massage for up to 5 minutes or until the kale turns a deep green colour.
Fill your coconut wraps (or collard leaves) with the kale, slices of tomato, avocado and crushed “bacon” bits and fold like a burrito.