Collard Green Wraps

If you're thinking of making healthier choices this year, then these collard green wraps are about to become your new BFF. It’s never been so easy to eat green when you start with this foolproof formula!

Course Lunch or Dinner

Cuisine American

Keyword blanched collard green wraps, collard green wraps, collard wrap

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 501kcal

Author Michelle Cehn | World of Vegan

Ingredients

6 large collard leaves destemmed
½ cup quinoa cooked
½ cup purple cabbage sliced
½ cup carrots shredded
½ cup tomatoes chopped
10-12 plant-based nuggets any brand you prefer or homemade nuggets
vegan ranch store-bought or homemade

Instructions

Prepare your plant-based nuggets according to package instructions.
Meanwhile, prep the large collard leaves by slicing off the stems and shaving the back of the stem down with a small knife so it's flush with the leaf.
In a large wide skillet (large enough for the leaves to lay flat), boil 1-2 inches of water and submerge a few of the collard leaves at a time for one minute to blanch them. Remove and repeat with the remaining leaves. Blanching helps to soften the leaves so that they roll better.
Lay out three blanched leaves (overlapping) to form one large tortilla shape, and fill the center with your wrap ingredients. Layer in the quinoa, shredded carrots, purple cabbage, tomatoes, and plant-based nuggets. Drizzle with a generous amount of vegan ranch or your preferred sauce.
Roll it up tightly like a burrito using the collard leaves as your tortilla. Repeat with the rest of the leaves, using three at a time to create one large wrap. Slice in half and enjoy!

Notes

Leftovers - Store collard green wraps in an airtight container in the refrigerator for up to 2 days.

Tip - Less is more when it comes to filling up your collard green wraps. Be careful not to overstuff as collard greens aren't as forgiving as tortillas.

Nutrition