This is the healthy substitute for bread and tortillas that you’ve been looking for! Collard Green Wraps are the best all-natural, healthy solution that works for Whole30, Paleo, Gluten Free, Keto, and WW eating plans. It only takes 5 minutes and a few simple steps to blanche them perfectly!
Why We Love It
Now you’ve probably seen Collard Wraps done a few different ways, but here I share the way I like to make them.
Because blanched collard green wraps are totally amazing!
Blanching is a method of cooking that means you’ll quickly submerge the collards in boiling water, then transfer them to an ice bath.
Why do this? The super short cook time keeps the collards nice and crisp, while still making them way more tender than they are when raq. And that makes for a more enjoyable meal.
Blanching also brings the collards to life a bit, helping to show off that beautiful deep green color.
Once you have your blanched collard wraps, you can fill them with chicken salad, deli meat, or any other kind of sandwich filling you enjoy.
How to Make Collard Green Wraps
Step 1: Trim off the long, woody ends of the stems.
Step 2: Place each leaf face down and carefully slide a paring knife gently from one end of the rounded spine to the other. Alternately, you could pinch the leaf, lifting the spine off your your cutting board, and cut off the rounded spine with your paring knife, but this only works better if your knife is very sharp.
Step 3: One or two at a time, add to boiling water. Blanche for 1-2 minutes, or until bright green and softened slightly.
Step 4: Immediately transfer to an ice bath to stop the cooking process. Pat the leaves dry with a paper towel and store in an air-tight container OR…
Step 5: Lay flat on a cutting board. Fill (but don’t over-fill) with your desired ingredients. Fold the sides in and roll carefully into a burrito-style wrap.
Step 6: Cut the wrap in half with a sharp knife and enjoy!
Think of collard greens like spinach on steroids. Once you blanche them, they become tender and soft, but still and crisp in texture (they won’t get mushy unless they’re cooked for a looooong time!) with a nice, mild, earthy flavor.
Yes, Collard Greens are great for Keto and Low Carb eating plans! With just 3 net carbs per cup of cooked collards, you can eat a few wraps without making much of a dent in your count for the day.
Fold or roll up the blanched collard green wraps and put them in an airtight container. Store in the refrigerator and they’ll keep for about 4-5 days!
Now that’s totally up to you! I would fill them with my easy Apple-Walnut Chicken Salad, or any combination favorite meats + veggies… and maybe some mayo and pickled onions for good measure!
More Healthy Recipes
- Spinach & Artichoke Frittata
- Chili Stuffed Potato Skins
- Spaghetti Squash, Chicken & Pesto Casserole
- Smoked Salmon & Eggs Breakfast Platter
- Easy Turkey Burgers & Chipotle Ketchup
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Easy Turkey & Veggie Collard Green Wraps
- 4 Collard Leaves
- 1/2 lb turkey
- 2 Tablespoon mayo
- 1 small cucumber
- 1 Tablespoon red onion
Make the Blanched Collard Wraps
- Boil a large pot or wide skillet of water. It doesn't need to be very deep, so long as you can fit 1-2 of your collard leaves inside.
- Trim off the long, woody ends of the stems.
- Place the leaf face down and carefully slide a paring knife from one end of the thickest part of spine to the other, to cut the rounded spine flat. Alternately, you could pinch the leaf, lifting the spine off your your cutting board, and cut off the rounded spine with your paring knife, but this only works better if your knife is very sharp.
- One or two at a time, add to boiling water. Blanche for 1-2 minutes, or until bright green and softened slightly.
- Immediately transfer the to an ice bath (a large bowl with water and ice) to stop the cooking process. Pat the leaves dry with a paper towel and store in an air-tight container until you're ready to enjoy them!
Fill, Roll & Serve
- Lay one collard wrap flat on a cutting board. Fill (but don't over-fill) with mayo, some slices of turkey, and veggies. Fold the sides in and roll carefully into a burrito-style wrap.
- Cut in half with a sharp knife and enjoy!
- Don’t overfill the collard wraps! It will make it difficult to roll them.
- Store blanched collard wraps in an airtight container in the refrigerator for 4-5 days.
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