Collard Wraps

Collard wraps have been on my list to make for a WHILE, and this week I finally got around to doing it and they did not disappoint one bit! The basic idea is that you use collard leaves to make wraps to use in place of tortillas – which is a great low-calorie, gluten free, PointPlus free version for wraps.

This recipe is more of a technique than a recipe, because you can stuff these wraps with anything your heart desires. Just know that they are delicious, nutritious, and pretty simple to make!

To start, buy yourself a bunch of collard greens.

You want to pick medium to large sized leaves that are low on visible holes and look leafy and bright green.

The first step is to cut the stem off each of the leaves where the leafy green part starts like so:

Repeat this with every leaf in the bunch, until you have a pile of stemless leaves and useless stems, which you can discard.

The next step is to thin out the large stem down the middle of each leaf with a paring knife. You want to take each leaf individually and place it stem side up on your cutting board.

Using a paring knife or other small life, carefully start cutting into the stem starting with the large part where you removed the stem from the leaf.

Your goal here is to make this part of the stem as thin as the rest of the leaf, while keeping the leave intact.

Cut carefully…

And keep going…

Until you’ve gone most of the length of the stem.

Now, move onto the next leaf and repeat until all the leaves are done. Don’t worry – it gets a lot easier after the first one.

Next it’s time to blanch the leaves. I’ve heard you can also soak them in warm water with vinegar just to soften them up a bit, but I prefer the blanching method.

You want to boil a large pot of salted water, and also get an ice bath ready, which is just a large bowl with ice and some water in it.

Once the water comes to a rapid boil, place the leaves in the boiling water for 60-90 seconds.

I did my leaves in two batches to make it more manageable. Once the leaves are boiled, transfer them to the ice bath to stop them from cooking.

Once they’ve cooled off, you can remove them from the ice bath and dry them off with paper or kitchen towels.

That’s it! They are now ready to be stuffed with whatever you like. As I showed you yesterday, I made mine with a homemade hummus, tomatoes, and spinach.

Place the hummus down first to the upper left of the stem.

Add the rest of the filling..

And now you’re ready to wrap.

Bottom over the filling…

Top down…

Side over…

Other side over.

Rolled side down/stem side up.

Tada!

Repeat a few for a full meal…

And you’re ready to eat.

These wraps can be made in advance and stored in the fridge for up to 3-4 days for a quick, healthy meal on the fly. The leaves themselves have pretty minimal flavor and hold together really well. Blanching them takes away any bitterness or toughness that is naturally present in collards, so they serve their purpose really well here. They are also packed with nutrients and add an extra veggie kick to your meal! I had more for dinner last night stuffed with refried beans, corn, cheese, and greens. SO good!

What are your favorite ingredients for a wrap?

There’s this one wrap at one of my favorite places – The Juice Joint – that has black beans, brown rice, sour cream and plantains. It’s SO delicious!

19 Comments on Collard Wraps

  1. Ash @ Good Taste Healthy Me
    August 11, 2011 at 8:43 am (9 years ago)

    When people make lettuce wraps using romaine do you think they use this same method? Or do you think they use it raw?

    Reply
    • Beth
      August 11, 2011 at 9:00 am (9 years ago)

      I think they use them raw for romaine since its lettuce and is made to be eaten raw. Collards are a lot bigger though, more nutritious, and are easier to use like real wraps rather than “boats” like romaine, for lack of a better word.

      Reply
  2. Cait @ Beyond Bananas
    August 11, 2011 at 9:19 am (9 years ago)

    Thanks for sharing this recipe, Beth! It looks delicious – and something totally different then what I would normally make. I always like new, appealing recipes!!

    Reply
  3. Amanda
    August 11, 2011 at 9:33 am (9 years ago)

    I have never eaten collards because I always thought they were bitter if not cooked for hours….I will have to try this. I love the idea of this wrap!

    Reply
  4. Amy @ Conquering Self
    August 11, 2011 at 10:24 am (9 years ago)

    You are so good at coming up with unique recipes that I’ve never tried before! Thanks for another interesting one…I’m starting a new teaching job on Monday so I doubt I’ll have time to try it soon, haha, but when I get around to experimenting with new recipes again, I’m definitely going to attempt this one! I love alternatives to wraps! You can do so much with them!

    Reply
  5. Amy B @ Second City Randomness
    August 11, 2011 at 10:25 am (9 years ago)

    They remind me of the lettuce wraps you can always get as an appetizer… but most likely MUCh healthier… being as how there isn’t fried strips of chicken in them… lol

    Reply
  6. My Blonde Moments
    August 11, 2011 at 10:30 am (9 years ago)

    These look tasty! I love almost anything and everything in a wrap. A favorite lately has been some turkey bacon, slices of cucumber, hummus, spinach, and lots of tomato!

    Reply
  7. Gwen
    August 11, 2011 at 10:35 am (9 years ago)

    These looked SO tasty when you made them the other day! Glad to see how it’s done!

    Reply
  8. Shady
    August 11, 2011 at 12:34 pm (9 years ago)

    I actually eat collard wraps raw. I understand some people find them bitter but I don’t and given how much I hate dirty dishes, the fewer the better! Favorite fillings of the moment include sweet potato hummus, home-sprouted mung beans (my obsession this summer), bell pepper and zucchini. In typing that out, I realized I really kind of want some RIGHT NOW!

    Reply
  9. Evan Thomas
    August 11, 2011 at 2:12 pm (9 years ago)

    These are a great idea. I’ve seen raw collard wraps but never blanched ones. Remind me of stuffed cabbages only healthier.

    Reply
  10. Roz
    August 11, 2011 at 2:36 pm (9 years ago)

    I have three words. MUST MAKE THESE!!! Thanks for the great recipe Beth. Hope you have a good day.

    Reply
  11. Erin @ A Girl & Her Mutt
    August 11, 2011 at 3:30 pm (9 years ago)

    Great idea! I make swiss chard rolls and never thought of making something cool instead of cooked. Love it!

    Reply
  12. DefineDiana
    August 11, 2011 at 4:55 pm (9 years ago)

    I always love your recipes. I will definitely have to try this!

    Reply
  13. Sarah
    August 11, 2011 at 5:56 pm (9 years ago)

    Looks delish! I’ve made wraps using cabbage but never collards. I love hummus and veggies in a wrap. Or turkey with mustard. The possibilities are endless!

    Reply
  14. Anna
    August 17, 2011 at 7:52 pm (9 years ago)

    This is such a great idea! I’d love to try to make giant grape leaves or use them like stuffed cabbage. The only problem is that it seems like there are a few opportunities where I’m likely to cut and/or burn myself making them. This will have to be one that I make when I’m not drinking wine while cooking 😉

    Reply
  15. Yassir
    October 19, 2011 at 4:19 pm (9 years ago)

    Thanks for the technique! This is the first one that has worked for me without the contents oozing out all over the place! I made them raw without blanching and as a hummus wrap and they were just fine. Once there are other ingredients, the bitter taste is unnoticeable (and my dog likes the stems, so nothing is wasted)

    Reply
    • Beth
      October 19, 2011 at 4:20 pm (9 years ago)

      Hi Yassir – I’m so glad you liked them!!

      Reply

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