Now that’s a wrap!
Who says you need a tortilla to make a delicious wrap! For those of us that are trying to cut back on carbs or are following a gluten free diet, vegan collard green wraps are a healthy alternative. And what’s even greater about collard greens are you get an extra pow of nutrition because they’re extremely low in calories (just 49 calories in 1 cup of blanched collard greens) and they are rich in folate, calcium, dietary fiber, and vitamins E, A, K, and C. Thanks to its many nutrients, collard greens have been associated with cancer prevention, detox support, anti-inflammatory properties, heart health, bone health and digestive support.
Collard Greens vs Kale
Collard greens have 18% more calcium than a same size serving of kale and double the amount of protein & iron!
Collard Greens are the new Kale!
How do I select collards?
Choose greens with firm, vibrant green leaves for maximum freshness and highest-quality nutrients. If wilted, that means they aren’t fresh!
How do I store collards?
Collards can keep for up to five days when wrapped in a paper towel and stored in a plastic bag in the refrigerator. They tend to hold longer if you clean when ready to use.
How do I prep collards?
Clean collards leaf by leaf or submerge in a salad spinner to remove any grit. Collards taste delicious raw in a salad or slaw. I love to “chiffonade” cut the collards (slice them into ribbons) and drizzle with lemon juice, salt & pepper, cherry tomatoes (vegetarian option – add a little asiago cheese). Collards are also great cooked – roasted, sautéed or braised with a little garlic and olive oil.
Freshly made roasted red pepper & garlic hummus boosts extra calcium, protein & flavor!
But if short on time, there are many great brands of hummus sold in the market. My “go to” brands are usually Whole Foods or Cava hummus which have good ingredients and a decent creamy texture & variety of flavors.
These are some basic ingredients to add to your vegan collard green wraps but you can get as creative as you want with some of your favorite vegetables or condiments. I know in my family, a little kick of Siracha on top would be the finishing touch!
My personal favorite is marinated & roasted tempeh! Make sure to reserve a little extra marinate to drizzle on top of your “stuffing” before you roll it up!
** Recipe soon to follow
Vegan collard green wraps stuffed with hummus, peppers, carrots, cucumbers and microgreens
1/2 large carrot
1/2 medium seedless cucumber
1/2 red pepper
1/2 yellow pepper
1 tbsp chopped fresh cilantro
1/2 cup microgreens
4 collard green leaves
4 tbsp hummus
- Rinse, peel & cut the carrot and cucumber into thin strips.
- Clean, half & seed the peppers. Cut into thin strips.
- Rinse & dry cilantro and microgreens. Chop cilantro.
- Trim the stem and spine of the collard green leaves.
- Bring a quart of salted water to a boil and lower flame. Submerge the leaves (one at a time) into the simmering water for 20-30 seconds. Place the collard greens in a clean dish cloth (or between 2 paper towels) and pat dry gently and completely.
- Measure hummus into a small bowl. Place all the ingredients on a cutting board. You are now ready to wrap!
- Lay out collard green with de-stemmed section overlapping each other (with no openings). Stack in order – hummus, carrots, cucumbers, peppers, microgreens & cilantro. Now start rolling tightly and tuck in the sides to close the end openings.
- Either slice in half or eat whole. Enjoy!
Collard green wraps hold very well for a packed lunch kept cool!
Keywords: collard green wrap