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.
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…
Other side over.
Rolled side down/stem side up.
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!