Yield: 1 serving

2 large, hearty collard green leaves
1/4 cup raw sweet corn kernels
1/4 cup bean sprouts (1/2 t. lemon juice added for freshness)
1/4 cup carrots, shredded
1/4 cup cucumber, sliced thinly
1/4 cup cilantro, finely chopped
1/3 cup guacamole
1/3 cup ancho chile sauce

1. Layout collard leaves in a row and add guacamole to each leaf. Lay 4 cucumber slices per leaf.

2. Sprinkle each leaf evenly with sweet corn, sprouts, carrots and cilantro. Add ancho chili sauce on top and roll carefully placing wrap seam side down, keeping all ingredients inside as you wrap.