It can be challenging to bring a healthy, mess free, utensil free meal on the go. This wrap is perfect for plane rides, beach days, hikes, etc. Since there’s no bread or flour tortilla, there’s nothing to get soggy! The collards are used in place of bread and are much healthier too! Feel free to put whatever vegetables you have on hand in this wrap. If you have a nut allergy, you can substitute hummus for the cashew cream. The cashew cream is amazing though, so don’t skimp on it if you don’t have an allergy to cashews! You’ll probably want to eat it plain with a spoon.
collard wrap with cashew cream
serves 4
ingredients
8-12 collard green leaves
lettuce
sprouts
cabbage, shredded
1 carrot, shredded
tomatoes, cut into small pieces
cashew cream (click here for recipe)
directions
remove the thickest part of the collard stem. lay two large (three if they are small) collard leaves with top of leaves facing out and stem part overlapping. dollop a few spoons of cashew cream across the leaves, top with lettuce, cabbage, carrots, tomatoes and sprouts. fold one long side over, then the two outer part of the leaves, and then roll the rest over to close the wrap. wrap with parchment paper and cut in half.
Comments (2)
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Hey Joy – These look outrageous and I am going to try. A friend of mine makes a lot of collard wraps and she par boils the collard greens first. She claims it makes them taste a bit better and still holds together well – any thoughts on that?
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Author
Let me know how they turn out! Blanching them will make them more tender and less crunchy, some people may prefer that!
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