Prep all the veggies and divide them equally between 4 large collard leaves.
Fold the bottom edge over the filling, followed by both sides, then roll as tightly as you can (be gentle still, it is a lettuce leaf, after all!) until you get to the end of the leaf.
Hold in place with toothpicks and cut in half on a bit of an angle.
For the sauce
Add all the ingredients to your small blender or food processor and process until smooth and well combined.
Divide between 2 little bowls and serve with the wraps.
Notes
The above Nutritional Information is based on 1 serving including 2 wraps and half the dipping sauce. This recipe was inspired by Angela at Eat, Spin, Run, Repeat