Burrito Green Supreme

Serves 5

• 4 large whole collard leaves, tough stems removed and discarded

• 1 cup chunky guacamole

• 4 cooked and cooled soy-free veggie burgers, sliced in half

• 2 cups sprouts

• 2 cups shredded iceberg lettuce

• ½ cup jarred tomatillo salsa

Lay the collards on a flat surface. Spread the guacamole on the inside of each leaf, then top each with 2 veggie burger halves, ½ cup sprouts, and ½ cup lettuce. Roll into burritos, and enjoy with salsa on the side for dipping.

Omnivore option: Substitute 8 ounces nitrate-free deli roast beef for the veggie burgers