A light & hearty tuna salad wrap made with collard greens and fresh veggies.
Prep collard greens (about 6 leaves for this recipe) by slicing off the bottom of the leaf to remove the long stem. Then with your knife, shave the thickness of the hard stem traveling up through the leaf. Set aside.
Chop olives and green onion, and shred carrot.
Mix together canned tuna, chopped veggies, mustard, maple syrup, salt and pepper in a medium-sized bowl. Stir in chickpeas, if using them (optional).
Add filling to the collard wraps, fold, and enjoy!