Easy Collard Green Wraps (Keto/Whole30)
This is the healthy substitute for bread and tortillas that you’ve been looking for! Collard Green Wraps are the all-natural, super healthy solution, great for your Whole30, Paleo, Keto, and WW eating plans. I’m walking you through the simple steps to blanche them perfectly!
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. And that makes for a more enjoyable meal (raw collards are so rough, my jaw hurts to chew them!). Blanching also brings the collards to life a bit, helping to show off that beautiful deep green color.
How to Make Collard Green Wraps
- Trim off the long, woody ends of the stems.
- 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.
- One or two at a time, add to boiling water. Blanche for 1-2 minutes, or until bright green and softened slightly.
- 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…
- 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.
- Cut in half with a sharp knife and enjoy!
Recipe FAQ:
What do they taste like?
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.
Are Collard Green Wraps Keto?
It’s time to celebrate! 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.
How long do they keep in the fridge?
Fold or roll them up and put them in an air tight container, and they store in the refrigerator for about 4-5 days!
What do I put inside the wraps?
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!
Pin it for later:
More recipes you’d enjoy:
- Spinach & Artichoke Frittata (Whole30)
- Chili Stuffed Potato Skins (Whole30)
- Spaghetti Squash, Chicken & Pesto Casserole (Low Carb)
- Smoked Salmon & Eggs Breakfast Platter (Low Carb, Whole30)
- Easy Turkey Burgers & Chipotle Ketchup (Whole30)
Making these collard wraps? I’d love to see!
Please tag me on Instagram @cookathomemom!
Now watch the full step-by-step video!
Easy Turkey & Veggie Collard Green Wraps
Collard Green Wraps are the all-natural, super healthy, vegetarian solution that's great for your Whole30, Paleo, Keto, and WW eating plans.
Ingredients
- 4 Collard Leaves
- 1/2 lb turkey
- 2 tbsp mayo
- 1 small cucumber
- 1 tbsp red onion
Instructions
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!
