Collard Green Wraps Recipe

Collard greens: Large, sturdy leaves used as the wrap base.

Quinoa: A protein-rich grain that adds texture and nutrition.

Chickpeas: Cooked legumes that provide protein and a creamy texture.

Carrots: Shredded for a crunchy and sweet addition.

Red bell pepper: Sliced for a fresh and slightly sweet flavor.

Hummus: A creamy spread made from chickpeas, adding flavor and moisture.

To ensure your collard greens are pliable and easy to roll, make sure to remove the thick stem from the bottom of each leaf. You can do this by using a sharp knife to carefully shave down the stem until it is flush with the rest of the leaf. This will make the blanching process more effective and result in a more uniform wrap.

• collard greens - Substitute with Swiss chard: Swiss chard has a similar texture and can be used as a wrap.

• collard greens - Substitute with large lettuce leaves: Lettuce leaves are a lighter alternative and can also be used for wraps.

• cooked quinoa - Substitute with cooked brown rice: Brown rice provides a similar texture and nutritional profile.

• cooked quinoa - Substitute with cooked bulgur: Bulgur has a similar texture and is also a whole grain.

• cooked chickpeas - Substitute with cooked lentils: Lentils offer a similar protein content and texture.

• cooked chickpeas - Substitute with cooked black beans: Black beans provide a similar texture and nutritional benefits.

• shredded carrots - Substitute with shredded zucchini: Zucchini offers a similar texture and moisture content.

• shredded carrots - Substitute with shredded cabbage: Cabbage provides a similar crunch and nutritional value.

• sliced red bell pepper - Substitute with sliced yellow bell pepper: Yellow bell pepper has a similar taste and texture.

• sliced red bell pepper - Substitute with sliced cucumber: Cucumber offers a refreshing crunch and similar texture.

• hummus - Substitute with guacamole: Guacamole provides a creamy texture and healthy fats.

• hummus - Substitute with tahini: Tahini offers a similar creamy texture and nutty flavor.

• To store your collard green wraps in the refrigerator, place them in an airtight container. This will keep them fresh for up to 3 days. Make sure to line the container with a paper towel to absorb any excess moisture, which helps maintain the crispness of the collard greens.

• If you prefer to freeze the wraps, first wrap each one individually in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easier to grab a single wrap when needed.

• After wrapping individually, place the collard green wraps in a freezer-safe bag or container. Label the bag with the date to keep track of their freshness. They can be stored in the freezer for up to 2 months.

• When you're ready to enjoy a frozen wrap, remove it from the freezer and let it thaw in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the vegetables and quinoa.

• For a quicker thaw, you can also microwave the wrap for about 1-2 minutes on a low setting. Be cautious not to overheat, as this can make the collard greens soggy.

• To refresh the wraps after thawing, you can lightly steam them for a few seconds or place them in a preheated oven at 350°F for about 5 minutes. This will help restore some of the original texture and warmth.

• If you notice any excess moisture after thawing, gently pat the wraps dry with a paper towel before serving. This ensures that the hummus and other fillings remain intact and flavorful.

• For added convenience, consider preparing and freezing the quinoa and chickpeas separately. This allows you to assemble fresh wraps quickly without compromising the texture of the collard greens.

• Microwave Method:

  1. Place the collard green wraps on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway to ensure even warming.
  4. Let sit for a minute before enjoying.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the collard green wraps in aluminum foil to prevent drying out.
  3. Place on a baking sheet and heat for 10-15 minutes.
  4. Remove from the oven and let cool slightly before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or vegetable broth to the pan.
  3. Place the collard green wraps in the skillet and cover with a lid.
  4. Heat for 3-5 minutes, turning occasionally to ensure even warming.
  5. Remove from heat and let cool slightly before serving.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the collard green wraps in the steamer basket.
  3. Cover and steam for 3-5 minutes until heated through.
  4. Carefully remove and let cool slightly before serving.

• Pot: Used to bring water to a boil for blanching the collard green leaves.

• Tongs: Handy for transferring the blanched collard green leaves from the boiling water to the ice water.

• Large bowl: Filled with ice water to cool the blanched collard green leaves quickly.

• Paper towels: Used to pat dry the collard green leaves after blanching and cooling.

• Cutting board: Provides a stable surface to lay out the collard green leaves and assemble the wraps.

• Knife: Useful for slicing the red bell pepper and shredding the carrots if not pre-shredded.

• Spoon: Used to spread the hummus on the collard green leaves.

• Measuring cups: Ensures accurate portions of quinoa, chickpeas, carrots, and red bell pepper.

• Mixing bowl: Optional, for combining the quinoa, chickpeas, carrots, and red bell pepper before assembling the wraps.

• Plastic wrap or airtight container: For storing the wraps if you plan to refrigerate them for later.

Prepare the filling: Cook quinoa and chickpeas in advance and store them in the fridge.

Pre-cut vegetables: Slice red bell pepper and shred carrots ahead of time.

Batch blanching: Blanch all collard green leaves at once and store them in an airtight container.

Assembly line: Set up an assembly line with all ingredients to streamline the wrapping process.

Use store-bought hummus: Save time by using pre-made hummus instead of making it from scratch.