Collard Greens Raw Wrap
Whether you're gluten free (doctor prescribed or by preference), or simply wanting to incorporate a few more vegetables into your diet, swapping out your go to wrap or bread slices (so basic) for kale or collared greens, will surely elevate your lunch wrap!
Why collard greens? This leafy green is tough & sturdy, yet flexible, allowing it to effectively wrap up all those delicious fillings without tearing.
How to prep the leaf? It can be a little overwhelming at first, I mean the thick centre stem & rib ... This needs nothing more than a little trim & steam needed. First, trim the stem at the base of the collard. Second, trim the rib (or spine) down the middle of the leaf. Cut the rib so that it is flat with the rest of the collard leaf. Now it's time to soften that fibrous green! In a large saucepan, boil water & submerge the leaf in the water for approximately 30 seconds. Immediately transfer the green from the boiling water in to an ice bath. Allow the leave to remain the in ice water for 10 seconds, then remove and pat dry with a clean towel. That wrap is now ready to be he vessel for whatever delicious fixings you fancy. Ok, now you are all get to get wrapping!
what you'll need:
- 2 large prepared collared greens
- 1 tbsp roasted red pepper hummus
- 1/4 sliced avocado
- 1/2 cup ribboned carrot
- 1/2 cup ribboned zucchini
- 1/4 cup micro greens
- 3 slices of organic turkey deli meat (optional)
- Lay out the prepared collard greens, layering the leaves on top of one another to make a stronger green tortilla.
- On one half of the leaf, spread the red pepper hummus & layer on those veg!
- If adding turkey, now the time.
- Fold in the edges and roll that collared green up.
on the side:
- Need something a little saucy? Pair your wrap with a ranch, caesar, tzatziki,, or baba ganoush.