Wash and dry collard leaves. Cut the stems where the leaf stops and de-vein the stem so it is thin like the leaf. Example below:

Place leaves down separately (for small wraps) or stack them with two next to each other and the third leaf in the center and on the top (for a large wrap).

Add your desired amount of Tu’no on the bottom then add sprouts, carrots, and tomatoes on top of Tu’no.

Add your homemade Miso Mayo on top and roll collard green into a burrito and enjoy.