Quick to make and easy to carry, collard green wraps have recently become my latest
lunch obsession.
When I decided to limit my consumption of sandwiches and wraps made with whole wheat
flour–from sliced bread to pitas to wraps–I began to explore other ways to make light and
healthy wraps.
I experimented with romaine lettuce but I found that large, firm, hardy, collard green leaves
were simpler to work with and easier to hold.
I vary the fillings based upon what seasonal organic vegetables I have on hand in my kitchen.
These handy wraps are great to pack and go for lunch or even summer picnics.
I love to refrigerate a couple in a glass storage container for quick snacks as well.
Today I whipped up some red cabbage kimchi collard green wraps and they taste amazing.
Here’s how you can make them.
Zesty Cabbage Kimchi Collard Green Wraps
Makes 4 wraps
Salad Filling Ingredients:
4 Organic Collard Green leaves
1/2 cup shredded Organic Red Cabbage
1/2 cup shredded Organic Green Cabbage
1 sliced Organic Red Onion
2 shredded Organic Carrots
2 sliced Organic Scallions
1/2 cup Organic Kimchi
Dressing:
Juice of 1 Organic Lemon
2 tablespoons Apple Cider Vinegar
1 tablespoon Coconut or Sesame Oil
2 tablespoons Braggs Liquid Aminos
1 tablespoon Nutritional Yeast
1 tablespoon Turmeric powder
1/2 teaspoon Cayenne Pepper
1 teaspoon Italian herbal seasoning or herbal vegetable seasoning of choice
A pinch of Himmalyan Sea Salt
Optional: 1 Organic Avocado, sliced
Directions:
Wash collard green leaves and pat dry.
Trim each leaf into a large rectangle and set aside.
Save the trimmings and slice thinly to add to the filling.
Wash and grate red cabbage, green cabbage and carrots.
Cut the onion into thin slices, then cut the slices in half.
Put all of the shredded vegetables into a bowl.
Add the kimchi.
Put the dressing ingredients into your blender and blend for a few seconds until creamy.
Pour the dressing over the vegetables and toss.
Allow the salad to marinate in the refrigerator for a few minutes.
Filling the wrap:
Using a large spoon, scoop up the salad filling and place it about 1 inch from the edge
of the prepared collard green leaf.
Roll the collard green leaf around the filling firmly, ending with the open edge down.
Place the finished wrap on a plate and continue making your other 3 wraps.
Serve with avocado slices.
Sometimes I add the avocado slices to the inside of my wraps and that tastes
amazing as well.
The sky is the limit with collard green wraps.
Have fun creating all kinds of delicious fillings for your wraps.
Enjoy!
Have you ever made collard green wraps?
What ingredients are in your favorite wrap fillings?
Share your experiences and suggestions with us.
“PIN & SHARE”
Shared at June Blog Hop: Summer Potluck Recipes
“Shared on Mostly Homemade Mondays”
“Shared at Natural Living Monday”
“Shared at Workout Wednesday #wowlinkup”
‘Shared at Thank Goodness It’s Monday”
“Shared at the Weekend Retreat Link Party”
“Shared on Healthy Vegan Friday”
“Shared at Real Food Fridays”
“Shared on Real Food Wednesdays”
“Shared at Thank Your Body Thursday”
“Shared at Gluten Free Fridays”
“Shared at the Virtual Vegan Potluck”
“Shared at Homesttead Blog Hop #291”
These sound awesome! I love the addition of kimchi, that’s so neat 🙂
Mmmm great lunch option! I went gluten-free awhile ago, but lately I’ve been relying on pre-packged gluten-free stuff. I need to get back to collard wraps and nori rolls. This looks great =)
OMGoodness … this looks wonderful … totally “drool worthy”. Such wonderful flavor combinations. Thanks so much for sharing … I can’t wait to try this one!
Thank you! I am so glad you like these collard green wraps. They are kind of addictive!
Yum! Looks like I’ll be trying out this new recipe soon! #wowlinkup
Hi Allison,
I hope you enjoy making and eating these collard wraps. The sky is the limit with fillings. That’s the fun part! Thank you so much for hopping by. I visited your blog and I am following you on social media to stay in touch. All the best, Deborah
Oh yum these look amazing! I’m a big kimchi fan but haven’t ever put it in a wrap, will have to try it out! #wowlinkup
OMG this looks so good I almost licked the screen. I am definitely going to try these. #wowlinkup
These look delicious! Thanks for sharing 🙂 #wowlinkup
I have never used collard greens as a wrap but I will try this recipe. Thanks for something new. Now let me pin. Looks so good.
Hi Patricia,
It’s surprisingly tasty uncooked, with a mild flavor. Some people blanch their collards in hot water for a second or two. Enjoy!
What a wrap! colorful, tangy inside collards! Can’t wait to try this one. Will pin this on my vegan board! Thanx!
Hi Sylvia,
Thank you so much for sharing your thoughts and pinning this recipe too! I hope you explore this versatile wrap. The sky is the limit with fillings.
This looks delicious! I just started a linkup for garden harvest recipes called Eating Inside the Box! It would be awesome if you would share this with us! Please add any other recipes to any fruit/veggie category you’d like! Enjoy the harvest!
http://www.cultivatenourishing.com/greens-kale-swiss-chard-bok-choy-etc/
These sound yummy and filling for a meal. Will have to try them soon.
How is eating the raw collards taste like? Is it kind of bitter? I grow collards every year in my garden. Visiting from the #wowlinkup
I love finding new ways to use veggies! These look amazing! Thanks for sharing at Real Food Fridays!
That’s such a creative idea about using collard greens instead of romaine or bread as a wrap. As soon as I have all the ingredients on hand, I’m going to try it. I may even add black beans to the mix for added protein and fiber. My mouth is watering, just thinking about all the fine recipes and ideas shared at this weeks’ Plant-Based Potluck Party Link Up. Thanks Deborah for coordinating it!
I am *SO* giving your dressing recipe a try! I use rice wrappers for my wraps and I don’t like soy sauce nor do I like the coconut aminos (standing alone) but your dressing sounds superb!! Pinning to my “Recipes I’m Making” board. YUM!! =)