HOW TO MAKE A COLLARD WRAP

For many people who are grain-free or gluten-free a traditional wrap or tortilla is out of the question, but there is another way to make a wrap that is easy and healthy.  Collard wraps not only make the perfect veggie wrap, but they are also a great way to get your greens in.  Collard belongs to the same family as cabbage and is an excellent source of vitamin A, calcium and iron.

Here’s something else to consider.  If you are up to date with the ‘dirty dozen and clean 15” you know that the EWG’s Shoppers Guide to Pesticides in Produce includes the leafy greens spinach and kale in its “dirty dozen” and has added collards to its more extensive list beyond the twelve.  That means, like spinach and kale, it is highly ranked with pesticide contamination, so another great reason to head to the organic section of your grocery store.

How to build a collard wrap:

There are no set rules about what you can put in your collard wrap, but size of leaf is the key.

I find the larger collard leaves allow you to stuff your wrap with more goodness.  Pick leaves that are not torn or frayed around the edges as this will ensure the wrap won’t tear as you roll it.

How to prepare the collard leaf for a wrap:

I have seen so many ways to prepare collard leaves for a wrap, but I find removing the large stem and vein that runs through the center of each leaf is a good start.  The center vein is very fibrous and not pleasant to chew.

Steaming is a great way to soften the leaf for easy rolling and consumption.

Let’s get started!

  1. Gently wash the collard leaves and pat dry.
  2. Cut the stems off and carefully cut the large vein that runs through the center of each leaf, leaving 1 inch intact at the very top of each leaf.
  3. Place the prepared leaves in the steamer and steam no longer than 1 ½ minutes.That’s just enough time to soften the leaves, but they shouldn’t fall apart when rolling.
  4. Lay each leaf face down on a cutting board and cut the remaining 1” that was left at the top.

Let’s roll this baby!

  1. Overlap the two halves so when you roll the wrap it will not fall apart through the center. (approximately 1” overlap)
  2. Begin laying the filling across the leaf, 1/3 up from the bottom.Careful to leave about 1” on each side so the filling does not spill out.
  3. Take the bottom of the leaf and bring it over the filling.  Take the sides of the leaf and fold inwards and continue to roll.
  4. You should have created the perfect wrap at this point.
  5. Cut the wrap in half if you like.

Recipe ideas for collard wraps:

EASY “TUNA” SALAD , click HERE

VEGAN BLT WITH TEMPEH “BACUN”, click HERE

EASY TOFU SCRAMBLE, click HERE

GINGER QUINOA VEGETABLE MEDLEY, click HERE

PERFECT RICE, click HERE

Collard wrap in photo above was filled with Easy Tuna Salad, fresh sprouts, tomato and cucumber.   

 

 

 

 

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