I’ve been wanting to making my own Collard Green Wraps for a long time and never got around to making them, but now that I have, I will be adding these tasty healthy treats to my regular food regimine. If your looking for a creative alternative to your standard wheat or corn tortilla for your wraps and rolls? Collard greens are an excellent, unusual, and delicious option. It makes for a grain-free wrap and is a fun way to sneak more vegetables into your dinner. Collards have nice, big, sturdy leaves that are ideal for using as wraps and in rolls. You’ll need to de-stem them and steam them very briefly to soften them up, but it’s a quick and easy process. Try blanching a couple of bunches in advance and store them in your fridge so that you don’t have to think about it, you can just grab and wrap!
I love trying new healthy things!
Ali in the Valley
Collard Greens Wraps
2 tsp olive oil
1 lb organic chicken
1 onion (diced)
2 garlic cloves (minced)
1 cup sliced mushrooms
1 tbsp oregano
1 tsp chili powder (use preferred variety; chipotle chili powder adds a nice smoky flavor to the dish)
1 tsp paprika
1/2 tsp cumin
1/8-1/4 tsp cayenne (amount depends on how spicy you want it)
salt and ground pepper to taste
2 big bunches collard greens – the larger the leaves (the better)
hummus or guacamole for sauce
Heat the oil in a large skillet on medium heat. Add the onions, garlic and mushrooms with a generous pinch of salt and sauté until just soft. Add the bell pepper and sauté 1-2 more minutes. .
Add the organic left over chicken, oregano, chili powder, paprika, cumin, stirring occasionally until cooked through. Season with salt, ground pepper and cayenne to taste.
Stem and steam the collard green leaves, and create wraps.