Collard Green Wrap with Curried Tahini

Ingredients:

• 1 Tbsp Tahini
• Juice of ½ Lemon
• ½ Tsp Curry Powder
• Pinch of Sea Salt
• Assorted Vegetables, raw or lightly steamed if desired
• 2 Large Collard Green Leaves

Prepare assorted veggies by steaming, if desired. In a small bowl, whisk together tahini, lemon juice, curry powder, sea salt and a splash of water (just add enough to get a consistency that appeals to you). Divide the vegetables and tahini mixture between the two collard leaves. Roll them up like a burrito, folding in the ends if possible. Heat a pan over medium-high heat and spray with a little olive or canola oil. Place wraps into the hot pan and cook for 1-2 minutes on each side. Serve or pack into a lunch-bag for later, keeping wrap closed with a toothpick.