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Collard Green Wraps

  • July 30th, 2013

Those of you who know me, know that I LOVE me some sandwiches. Unfortunately, since I’ve cut waaaaaay back on my gluten intake, I rarely eat them anymore. So what’s a girl to do?

Well, on occasion if I’m really in a sandwich mood, I’ll use a gluten-free bread or brown rice wrap, but some days it doesn’t cut the mustard. So I was noodling around on the internet and discovered some amazing recipes for collard green wraps. Now, I have made lettuce wraps before, but they don’t always hold up well if you’re transporting them. So this notion of wrapping my sandwich deliciousness in a dark leafy green rocked my world. I was kicking myself for not having thought of it earlier!

Collard green wraps are a healthy way to jazz up your traditional sandwich or wrap regardless of whether or not you’re gluten-free. You can stuff them with something more conventional like a tuna, chicken or egg salad or you could fill them with your favorite veggie toppings such as red pepper, sweet potato, avocado, fresh herbs and some type of protein such as hummus, quinoa or legumes.

Here is the recipe I made with families at the Washington Youth Garden a few weeks ago:

Collard Green Wraps

collard green wrap

Source:  Inspired by Sprouted Kitchen

Servings: 4 wraps

Wrap Ingredients:

  • 4 large collard green leaves*
  • 1 avocado, peeled, pitted and sliced
  • 1 cup of tender greens or micro-greens
  • 2 cups of raw or roasted julienned or grated beets, peeled
  • small handful of scallions, chopped
  • 1 cup of radishes, sliced or julienned
  • 1 cup of potatoes, boiled or roasted (red, white, sweet)*
  • ½ cup of basil, marjoram or lemon thyme, chopped
  • ½ cup goat cheese (optional)

Dressing Ingredients:

  • 2-3 cloves garlic, minced
  • 1/3 cup lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 tsp sea salt
  • 2 TBSP tahini or cashew butter

 Directions:

1.  Prepare the collard leaves by cutting off the stems at the base of each leaf, then, using a paring knife, carefully cut the thick bump of stem off the back of the leaf so it becomes flush to the leaf. This will make the collard flatter and easier to roll.

2.  Blanch greens, by placing them in a pot of boiling water for 30 seconds. Drain and place in a bowl of ice cold water to cool. Note, you can also use the leaves raw if you don’t mind the texture.

3.  Prepare the vegetables as indicated above.

4.  In a small bowl, combine dressing ingredients and whisk together. Adjust ingredients to taste. Drizzle over prepared veggies and herbs.

5.  Layer veggie mixture at the base of the collard green leaf. Fold the collard sides over and roll tightly like a burrito. You can serve it immediately or store in the fridge, wrapped, for about 2 days.

*Notes: For a larger wrap, use 2 leaves at a time, overlap them halfway to create a bigger wrapping surface.

Feel free to add any combination of veggies and herbs, depending on the season. In lieu of potatoes, you could also add 2 cups quinoa, millet or buckwheat, soaked for 7 hours and cooked or beans, soaked for 12 hours and cooked. If you’re in a hurry, stuff with store bought hummus and/or guacamole!

I have pinned a few other collard green wrap ideas on Pinterest. Feel free to check it out. Post your collard green wrap recipe ideas below!

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