Lately I’ve been obsessed with collard wraps! If you’re new to eating the Conscious Cleanse way, figuring out what to eat instead of a sandwich, hamburger bun or tortilla might have you stumped, not to mention tired of eating plain old salads.
Say hello to your new friend, the collard green.
If you’ve spent anytime in the South, you know collard greens well. But unlike the bacon butter slathered Southern classic, these collards are fresh from the garden, bursting with good for you minerals like calcium and vitamins A, K and folate. An excellent source of fiber and plant protein, collard greens are part of the cruciferous family of veggies (same as kale), notorious for their anticancer powers.
The world of collard wraps is full of endless possibilities. I usually like to start with a base like hummus (get our Spicy Zucchini Hummus recipe in our e-cookbook), Simple Basil Pesto, a raw nut butter or Cauliflower “Rice” like in the recipe below. Top with variety of your favorite veggies, roll and you’ve got the perfect on-the-go meal.
Now it’s your turn. Are you trying to cut back on gluten products but just aren’t sure of the alternatives? Give the collard wrap a chance and let me know what you think of it in the comment section below.
With love and collard greens,
P.S. – The variety in this recipe alone is endless. Love rice but feel puffy and sluggish after you eat it? Try Cauliflower rice for your next stir-fry. It’s combines with both animal protein and veggies.
Cilantro Lime Cauliflower “Rice” Collard Wraps
Yields 4 wraps
- 2 cups cauliflower “rice” (about 1/2 head of cauliflower)
- 1/4 tsp. sea salt
- 1/2 cup fresh cilantro
- 2 TB. fresh lime juice (juice of 1 lime)
- 1 TB. olive oil
- 1 garlic clove
- 4 medium-sized collard leaves
- 1/2 cup purple cabbage, shredded
- 1 carrot, julienned
- 1/2 avocado, sliced
- Handful of sprouts
In a food processor fitted with an ‘S’ blade, pulse 1/2 head of cauliflower florets and sea salt until it makes a rice-like consistency. In a high-speed blender, combine cilantro, lime juice, olive oil, garlic and 2 tablespoons of water until smooth. Pour over cauliflower “rice” and stir to mix well. Let cauliflower “rice” marinate in the fridge while you prep other veggies.
To prepare the collard leaf, lay each leaf flat, face down so that the spine of the collard stem is most prominent. Shave off the thick part of the stem carefully so as to not cut all the way through the leaf.
To prepare the wrap, flip the collard leaf over so that the side you cut is face down. To assemble the filling, start with about a 1/4 of cauliflower rice spreading it vertically on the right-hand side of the leaf. Layer cabbage, carrots, a few avocado slices and sprouts vertically on top of rice. Fold the top and bottom flaps of the collard leaf toward the center and the roll the collard leaf starting with the side that the filling is on. Slice on the diagonal and voila, you have your wrap.
*Variation: Feel free to top with your favorite lean, organic protein of choice. Since the “rice” is veggie based, you don’t have to worry about a bad food combination.