Guacamole Wraps with Spicy Pistachio Crunch
Over a year ago
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Ingredients
- Collard greens
- Fresh guacamole
- Fresh mild salsa
- 1 cup raw pistachios
- 1 tbsp. chili powder
- 0.5 tbsp. onion powder
- 0.5 tbsp. cumin
- 0.5 tsp. sea salt
Accompaniment
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Description
Today’s featured recipe is Guacamole Wraps with Spicy Pistachio Crunch. I love using thick and sturdy collard green leaves to make wraps
Method
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1
Put the pistachios, chili powder, onion powder, cumin, and sea salt in a food processor and process for about 10 seconds until it begins to form a meal with some big pieces of nuts still intact. Set aside.
Wash and clean the collard green leaves and remove the stems. (Each big collard green leaf can be cut into two wraps once you remove the stem.) Soak the leaves in warm water for 1 minute (no warmer than 100 degrees) to soften them a bit. Remove the leaves from the water, pat them dry, and lay them out on your cutting board.
Spoon a generous portion of guacamole on each leaf and top with a little salsa. Sprinkle each wrap with a topping of the spicy pistachio crunch. Store leftover spicy pistachios in a plastic baggie or Tupperware container for use on another day.
Roll the wraps up gently and enjoy.
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