4 collard leaves, thick vein removed
2 cups sprouts
½ bunch parsley
1 carrot, peeled (shavethe entire carrot using a vegetable peeler)
sea salt and black pepper to taste
squeeze of lemon juice
Lay out each collard leaf on a flat surface. Be sure to cutout the tough vein so that the wrap is easier to eat. Evenly spread the remaining ingredients throughout each collard leaf. Roll up into a wrap and enjoy.