Collard Green Wraps
From eatlifewhole 12 years ago
- 15 minutes to make
- Serves 4
Hand-held food is such an amazing invention. I truly love when you can neatly pack so much flavor and texture into one bite.
Ingredients
- 4 large collard greens (or 8 small ones) shopping list
- ¾ cup shredded carrots shopping list
- ¾ cup shredded purple cabbage (the thinner the better) shopping list
- 1 large avocado (or 2 small ones) shopping list
- 8 tablespoons of kale & basil pesto shopping list
- 2 15-Minute Pesto chicken breast shopping list
- water shopping list
How to make it
- In a large skillet or frying pan, simmer about 1” of water.
- Remove the thick stems from the bottom of the collard leaf and quickly immerse it into the water for about 10 seconds (5 seconds on each side). Set aside on a plate until all leaves have been immersed. They should turn bright green and slightly waxy.
- Lay 1 large leaf (or 2 small overlapped leaves) on a plate and spread 2 tablespoons of Kale & Basil Pesto. Add a small handful of purple cabbage, carrots, chicken, and avocado See Photo. (I also like to add a bit more pesto on the top). Be mindful of how much you put in, leaving enough space around the edges of the leaf to roll them up.
- Position the open-faced wrap so the spine of the leaf is horizontal to your body. With the top of the leaf in your left hand and the bottom of the leaf in your right hand, fold it towards the center and slip your thumbs under the flap closest to you. Simultaneously using your ring finger and pinkies to hold down the opposing flap and ingredients, begin to roll the wrap away from your body. It takes patience and practice. See Photo
- Secure collard wrap in a piece of parchment paper, saran wrap, or tin foil.
- Repeat for 3 other wraps. If storing for a “next-day” lunch or snack, be sure to put the wrap in a ziplock or glasslock container. The juices will begin to leak.
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