Place your sliced mushroom into a shallow bowl and pour the fresh lemon juice over top of it, as well as a few shakes of tamari and a few pinches or ground coriander. Set aside to marinate.

Prepare your collard wraps by washing your collard leaves and then trimming the stems of the collards leaves at the base of the leaves. Do this by using a very sharp knife to horizontally shave off some of the thickness of the remaining stem so that it lays flat and even. You can also use a vegetable peeler to do this. (see pictures above!)

Assemble your collard wraps by spreading your mashed avocado or hummus (not raw) across each trimmed leaf. Then layer some of the filling ingredients on each wrap including your marinated mushroom, sliced tomato, prepared vegetables, and fresh herbs. Gently fold the sides of the leaves inwards and roll the wrap into a neat, burrito-like package.

Slice in half, dip in your favorite dressing, or enjoy as is!