My top two vegetables of the summer are purple beans and collard greens. I did not know these magical, vibrant, crisp, nourishing, and refreshing veggies existed until a summer a couple years ago that I started being intentional about eating seasonally and buying from local farmers (thank you Bremerton Farmers Market & Kitsap Food Co-op!).

As a kid, I loved making my own wraps. My go too fillings were cream cheese, turkey lunch meat or chicken, sprouts, and ranch. Since then, my body has developed some food sensitivities and I don’t feel great when I eat corn, wheat/gluten, or dairy (at least in the U.S., dairy and corn in Mexico has been fine with my system). So, one reason I love collard greens is because they are great substitutes for tortillas! I stuffed these wraps (pictured) with vegan cream cheese, cuban refried black beans, ham lunch meat, grated radish, and smokey kale sour kraut. And they are SO GOOD! If I had a food truck, another version of this that I would have in the kids (of all ages) category of the menu would be kale or collard pb&j wraps. The combination of nut butter + jam with a hearty green is so yummy! I recommend raspberry jam.

There is an endless array of possibilities for wrap varieties, I would love to know what you make and your favorite vegetables based on the season!