I’ve recently fallen in love with collard wraps.
It stems from my love of sandwiches, which turned into a love for wraps in high school when I wanted to go lighter on the carbs and skip the bread. But now, while I still love my gluten-free wraps and sandwiches, I’ve realized that I can have that same exact lunch taste just as delicious, but pack it with even more veggies.
It’s basically like eating a salad just in wrap form. And by eating it in wrap form, it no longer tastes like that boring old salad. Instead, you’re eating a wholesome sandwich that’s loaded with nutrition.
It’s fun. It’s exciting. And it’s yummy.
When I’m making my wraps, I like to start with a good base. Something that will hold the ingredients together, but will also meld with all the flavors and give the wrap some substance.
Then you need to layer in some crunchy veggies for texture and I always add quinoa for a little extra protein kick.
They all come together into the perfect lunch wrap.
You know, I feel like often times collard greens get a bad rap. I’m guilty of that because whenever I used to hear “collards”, my mind immediately jumped to the traditional Southern dish that frankly didn’t sound too appealing. But as I started to learn more about them, I realized that collards are one of those greens, like kale and chard, that are packed with good-for-you things – protein, fiber and other vitamins.
And with their broad, sturdy leaves, and mild flavor, they make the perfect sandwich wrapping vessel.
So next time you’re reaching for those overpriced gluten-free wraps at the grocery store, stop in the produce section and pick up a bunch of collards. I promise, you won’t be disappointed.
While I do change up my wrap fillings most days, this combo has to be my favorite.
I love the creaminess from the hummus, the crunch from the cucumber, the juiciness from the tomato and the subtle texture from the carrots and quinoa.
Of course, there are a million and one ways you can stuff these babies, so I encourage you to play with your own recipes. Instead of making your go-to sandwich (or wrap) for lunch tomorrow, try putting those ingredients into a collard wrap.
They’re just as filling, just as satisfying and way healthier.
- 2 collard leaves
- 1/4 cup hummus, divided
- 1/4 cup cooked quinoa, divided
- Veggies for topping (cucumber, carrot, tomato, etc.)
- Rinse and dry your collard leaves, chop off the large stem at the bottom and shave off the thicker part that goes up into the leaf so it's easier to wrap.
- Lay collard down stem side up. Spread 2 tablespoons of hummus in the center of each leaf (following the stem), top with 2 tablespoons of quinoa and desired veggies.
- To wrap, turn the collard so the stem and hummus-veggie pile is perpendicular to your body. Fold in the sides, fold the side closest to you over the veggies, then continue rolling until everything is nice and snug inside.
- Slice in half on the diagonal, and secure with toothpicks if needed.
If you find the wraps to be too bitter tasting, you can quickly blanch them in boiling water before wrapping. Simply drop in a pot of boiling water for 10 - 15 seconds, then transfer to an ice bath and let cool. Remove and pat dry before assembling.