I get an assortment of whatever veggies are in my fridge, chop them up. Then take a few collard leaves and run a knife down the length of the hard stem to remove most if it (this makes it easier to roll the leaf into a burrito), stuff it with veggies and eat...and eat....and eat!
I like to add avocado or a drizzle of organic salad dressing/olive oil or some crumbled nuts to add essential fatty acids to these wonderful wraps.
They keep well. So you can make them in the morning and take them with you to work.
*Cheap tip --- Make sure to use the older veggies that are in your crisper, so they don't go to waste. This saves money over time.