13
Oct

Superbly Stuffed Collard Wraps
collard greens, vegetarian, tofu, chickpeas

Back in high school, I was what most people would call an overachiever. I think I lost a bit of that drive somewhere along the way, and now I’m just someone that tries to be an overachiever.

Moreso in my blogging than in other areas of my life, which might be a problem, but I’m working on it.

Anyway. Because of my self-competitive tendencies when it comes to blogging, I’ve had these photos sitting on my flash drive for quite some time, not really sure what to do with them. You see, they don’t have a real recipe accompanying them. Oh, the horror. Posting a non-recipe on a recipe blog! A bunch of words where instructions and nutritional information are supposed to go – is Cara out of her mind? I mean, people will just stop reading, right? I hope not. But these are the things that go through my head.


The other option would be to just delete the pictures and never share them.

But that’s blasphemy. These are way too good not to keep to myself.

I got the idea to make collard wraps from my friend Ricki. She makes the most incredible looking wholesome vegan goodies, and right away had me wondering, “why didn’t I think of that?” Well, that’s easy. I never buy collard greens. But I do now!

Making collard wraps is quite simple. First you wash the leaves and pat them dry. Then, cut out most of the thick stem. Shmear your favorite spread on the leaf (I used my Thai Peanut Pumpkin Hummus) and pile on your toppings. We used baked tofu, pea shoots, red bell pepper, scallions and grated carrots. Anything you’d put in a wrap can be rolled up in a collard leaf instead, for a tasty “sandwich” with a good dose of antioxidants and a lot less carbs. I’d love to try them with guacamole and vegan taco nut “meat” next time! But who says you have to go veg – turkey with honey mustard and thinly sliced apple sounds great too.

What would you put on collard wraps?

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Vegetables, Vegetarian
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17 Responses to “Superbly Stuffed Collard Wraps”

  1. 1

    Ricki — October 13, 2011 @ 5:18 pm Reply

    One of my all-time favorite foods! So glad you like them, too. 🙂

  2. 2

    Emily — October 13, 2011 @ 6:27 pm Reply

    How do these hold up as 'hot wraps'. I am Gluten free and really miss burritos (corn ones dont do it for me – they break), I would love to try these if I could fill them up with warm, delicious beans/rice/meat/veggies. Also, if I made a turkey/cheese/veggie wrap in the morning, do you think they would stay good until lunch time? Great post – informative even without a recipe!!

  3. 3

    Cara — October 13, 2011 @ 6:30 pm Reply

    Hi Emily, I haven't tried them yet with any kind of warm filling. But Ricki's post (where I first read about them) seems to imply they can be refrigerated for a few hours. Hope that helps! http://andloveittoo.com/guest-post-ricki-heller/

  4. 4

    Kelly — October 13, 2011 @ 8:10 pm Reply

    I know.  I definitely have a lot of moments where I think 'that's not worth blogging about' then I do and sometimes what I thought would be some of the most unworthy entries are the most appreciated.  Who knew.

  5. 5

    Ranjani — October 13, 2011 @ 10:48 pm Reply

    I never know what to do with collard greens – this is a fun idea with lots of room for variation!

  6. 6

    Joanne — October 14, 2011 @ 12:06 am Reply

    I have a non-recipe in my photo archives/drafts as well…and not quite sure if I'm going to post it either! But I'm really glad you posted this cause now I have a new lunch option!

  7. 7

    Kate — October 14, 2011 @ 12:43 pm Reply

    I fill mine with cheese grits, but these sound way healthier.

  8. 8

    Shannon — October 14, 2011 @ 2:45 pm Reply

    Ah, I've been a little scared of collards, but i should get over that and give this a try 🙂

  9. 9

    ireneY — October 15, 2011 @ 3:29 am Reply

    Just stumbled onto your site from foodgawker. I've been looking for more collard ideas since I just bought a boat load at the farmers market. For lunch, i made a wrap with hummus, carrots, tomatoes, olives and feta. Can't wait to try your peanut sauce combo. Thanks for posting it!

  10. 10

    Cara — October 15, 2011 @ 1:18 pm Reply

    Thanks for stopping by, Irene! Glad you found me 🙂

  11. 11

    KatieSilverSpring — October 15, 2011 @ 4:06 pm Reply

    Bacon fat

  12. 12

    Mila Chadayammuri — November 6, 2011 @ 9:40 pm Reply

    I steamed the leaf for five minutes, then stuffed it with sautéed avocado, mushroom, tofu and carrots. Yumm. 

  13. 13

    Mila — November 6, 2011 @ 9:42 pm Reply

    I steamed the leaf for five minutes, then stuffed it with sautéed avocado, mushroom, tofu and carrots. Yumm. 

  14. 14

    uangblogging — February 9, 2012 @ 9:32 am Reply

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  15. Pingback: Recipe for Healthy Gluten-Free Diet: Pack Your Lunch. . . with More Fruits and Veggies

  16. 15

    Nicole — May 15, 2013 @ 10:27 am Reply

    Hi, The Thai Peanut Pumpkin Hummus sounds amazing, but I can’t find the recipe when I click through the link. Any suggestions? Thanks!

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