Fill a large sauté pan with 2 to 3 inches of water and bring to boil. Lightly blanch the collard leaves one at a time in hot water for no more than 30 seconds each leaf. Cool on paper towels.

In a small saucepan, bring 2 cups of water to a boil, then add the brown rice. Once the water starts to boil again, turn the heat to low, cover and let the rice simmer for 20 minutes. Then turn off the heat and allow the rice to sit, covered, for 15 minutes.

Drain the sunflower seeds and place them in a medium-sized bowl. Add the cooked rice, reduced sodium tamari, olive oil and nutritional yeast. Stir to combine. Prepare the salad kit according to the instructions.

Place the collard leaves on a flat surface. Remove the thick part of the stems, leaving the leaves shaped like lily pads. Spread 1 cup of the rice mixture and 1 cup of the Fresh Express Salad mixture on the trimmed stem end of each collard leaf. Wrap by folding the sides in, then rolling up as you would a burrito. Repeat with remaining collard leaves.