Prepare Collard Greens - Cut the stems off the collard green leaves and then shave the stem down using a small knife so that it's flat. This helps prevent the leaf from breaking at the end and making it easier to roll up.
Soften Greens - Drop your collard greens in a pot of boiling water for 1–2 minutes to soften them.
Slice Veggies - Thinly slice your chosen raw vegetables.
Fill Wraps - Add the sliced vegetable filling to the middle-bottom of a collard green leaf 'wrap.'
Roll Wraps - Carefully roll the collard green wrap just like you would with a burrito, tucking in the ends as you go so that the filling stays inside. Let these chill in the fridge while you make the red pepper dip.
Prepare Red Pepper - Cut the red pepper in half vertically and remove its core and seeds. Place the halves face down on a baking sheet and roast at 400°F for 20–30 minutes or until the pepper is soft.
Make Dip - In a blender, blend roasted pepper, ½ cup of macadamia nuts, and a little water. Add 1 Tbsp at a time until you reach the desired consistency.
Serve - Pull the wraps out of the refrigerator and dip in the red pepper sauce.
