Okima Wilcox's Portabello and Walnut Wrap

Four portabello mushroom caps, carve out inside
2 cups of walnuts
2 tbs of fresh rosemary
Shredded carrots and shredded red cabbage
Half an avocado
1/4 cup of sundried tomatoes
Organic tamari to taste
Smoked paprika spice blend
2 tbs of red miso
Water if needed

In a blender, combine nuts, mushrooms, rosemary, sundried tomatoes, tamari, spices and miso. 

Slice off the stem of large collard greens and pound the stem vein so it folds easily. 

Use collard green as a wrap. Put in blended mix, then add color with carrots, cabbage, and avocado, wrap it all up and slice in half.