Easy Collard Wraps

collard wraps stacked with a toothpick on a plate.

Course: Main Course

Cuisine: American

Keyword: collard wraps

Prep Time: 10

Cook Time: 1

Total Time: 11

Servings:

Calories: 268kcal

Author: Megan Gilmore

Collard leaves are a perfect low-carb, gluten-free alternative to tortillas. While they may resemble something from the prehistoric era, these huge leaves will snugly hold your favorite sandwich fillings and are easy to customize. In this post, I'll show you a quick method to prepare them so you'll have plenty to use for your week ahead.

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Ingredients

1 large collard leaf (or as many as you'd like to prep)
2 ounces sliced turkey
2 tablespoons hummus
1 tablespoon pesto
3 slices tomato
1 slice red onion
¼ avocado , sliced

Instructions

To get started, bring a large pot of water to a boil. While you wait on that, place the collard leaf stem-side up on a cutting board. Use a sharp knife to shave the stem until it's very thin and flush with the rest of the leaf. (See photos for guidance.) Alternatively, you can use a knife to fully remove the stem, but this will make the wrap slightly harder to work with.
Once the water is boiling, blanch the collard leaves one at a time. This means you'll place a leaf in the boiling water for about 30 seconds, then quickly use tongs to remove it. Place the blanched leaves on a large towel to dry, and repeat with as many collard leaves as you'd like to prepare. (I usually blanch about six at a time so I can have them ready for the week ahead.) Blanching the leaves makes them less likely to break and crack as you wrap them later.
When you're done blanching the collard leaves, arrange one leaf on a plate and add some spread to the center of the leaf. I like to use 1-2 tablespoons of hummus and 1-2 tablespoons of pesto sauce. Then add several slices of turkey, tomato, red onion, and avocado. (Use the photos in this post for guidance so you'll know where to place the fillings.) For a vegetarian wrap, omit the turkey and use quinoa, hummus, and your favorite veggies for the filling.
Starting from the bottom of the collard leaf, wrap upwards so that the collard covers the filling. Then fold in the sides, like a burrito, and continue wrapping upward until the wrap is sealed. Set the collard wrap seam side down to prevent the wrap from opening when you serve it. Alternatively, slice the wrap in half and use a toothpick to secure it in place. Serve right away for the best taste and texture.

Notes

Nutrition information is for one wrap with the suggested fillings. This information is automatically calculated using ingredients from an online database, so it's just an estimate and not a guarantee.

Storage Tips: Blanched collard leaves can be stored in an airtight container in the refrigerator for up to 4 days, provided they are thoroughly dried before storage. If you assemble a wrap in advance, it should be consumed within 24 hours. (They get soggier after that!)

Nutrition