2 collard green leaves
1/2 cup cucumber, peeled and julienned
1-2 carrots, peeled and julienned
1/2 cup red cabbage, julienned
1 zucchini, julienned
4 slices BelGioioso Fresh Mozzarella cheese
Wash and dry collard leaves. Using a sharp paring knife, shave the center stalk down until it is about same thickness as the leaf.
Place collard leaves on a flat surface, fill each leaf with the veggies. Top veggies with micro greens and place two slices of Fresh Mozzarella on each wrap. Fold the leaves as you would a traditional tortilla wrap.