Collard wraps are an easy, portable way to get your greens and other veggies. Sometimes, it’s hard to carry a salad for lunch or a snack. Small containers make it necessary to limit the amount of goodies in your salad; you need to carry silverware; you must juggle a salad container, napkin, and fork… not to mention the possibility of spilling your salad dressing!
Wraps can be eaten one-handed, and when rolled well, are clean and efficient edible food packages!
Of course, a burrito or a pita does the same thing. But if you’re limiting or avoiding flour-based carbs and grains, collard greens are an excellent alternative.
The very large leaves hold a significant amount of veggies, while the deep green color is a great sign that you’re getting plenty of vital nutrients, vitamins, and minerals!
It can take some practice to get the wrapping down well. But once you’ve got it, it’s a skill you can hang on to for life
Fill your wraps with whatever you feel like. They can be a great way to use up extra vegetables! I always start mine with a base of something creamy, like my easy cashew cheese. Some other good base layers are:
- Cream cheese
- Tuna, salmon, or chicken salad
- Spinach-and-artichoke dip
- Greek yogurt
- Sprouts (learn how to make ‘em!)
Slices of Granny Smith apples or D’Anjou pears can also be delicious!
If you make wraps and have a favorite filling combo, I’d love to hear all about it in the comments!
The following recipe is for the wraps shown in the photos here. For an excellent tutorial on preparing and rolling the wraps, check out this YouTube video (not mine but a great resource!).
How to Make Collard Wraps
Ingredients for 4 wraps:
- 8 large leaves of collard greens
- 1/2 cup easy cashew cheese
- 2 cups fresh mung bean sprouts
- 2 carrots
- 2 zucchini
- 1/4 head cabbage
- Thoroughly wash the collard leaves and pat dry.
- Wash your veggies and slice thinly or use a julienne peeler to create very thin strips.
- Cut off the bottom part of the leaf stems.
- Lay the leaves flat with the thick part of the leaf spine on top (facing the ceiling). Place your knife on top of the leaf horizontally with the blade facing the bottom of the leaf. Gently glide your knife along the leaf spine to shave off the thick portion. You want to shave off enough of the thick spine so your leaf can roll easily, without cracking the spine.
- Place two collard leaves together, slightly overlapping.
- Layer on your creamy base and other fillings.
- Begin to roll the leaves by first rolling the bottom portion upward about an inch. Then, fold in the sides and continue rolling the bottom upward until the entire wrap has been rolled. This might take some practice! Enjoy!
Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.
Do you make wraps for lunch or snacks?
Are you skilled at wrapping burrito-style?