Collard Green Wrap with Lemony White Bean Salad

Add white beans into a bowl and gently mash with a fork (they don’t all have to be completely mashed). Add chopped celery into the beans.

In a small bowl, add Dijon mustard, lemon zest, lemon juice and parsley then drizzle in the olive oil and whisk until creamy.

Add dressing into the beans and celery, add salt and pepper to taste, and gently mix until combined.

Cut off the tip of the collard green stalk and spoon 1/3 of the white bean salad or “mock tuna salad” onto the bottom half of the green (lengthwise).

Roll up the green, and slice into 3 even rolls. Repeat with the rest of the filling and collard greens.

If you’d like more color, add some chopped or shredded carrots to the wrap. Enjoy!

Variations: Instead of the white cannellini beans, you can substitute this vegan tuna salad with actual tuna or cubed chicken.