I see a lot of collard greens in your future. Once you’ve tried this recipe you probably won’t use corn or flour tortillas for wraps ever again. I’m serious. Just consider the collard for a minute-
Pretty impressive credentials right there. Plus when you use collards as your wrap they don’t get soggy the way tortillas can and they don’t get stale either. Plus they are naturally gluten-free. Resistance is futile, it is time to embrace the collard.
Take your fresh collards and carefully trim the ribs, shaving them down so they aren’t too thick and are a bit more pliable, then it is time to decide how to prep the leaves. Hardcore raw foodies would just trim the ribs and be done with it, using raw collards to encase a selection of veggie, fruit and nut fillings. Others, like HonestFare, will soak the greens in warm acidulated water to help them wilt a bit. I, like FeastingAtHome, prefer to blanch my greens. Just a few seconds in salted boiling water then a quick shock in an ice bath and you’ve got vibrant green collards that are perfectly pliable and ready to wrap.
Once your collards are prepped it is time to figure out your fillings and there are so many ways to fill these wraps. Roasted Yam and Chipotle Black Bean are hearty and filling with a smoky kick and mellow sweetness from the yams. How about wraps stuffed with Chickpeas and Walnuts? Or these with a Carrot and Ginger Hummus?
Personally, my favourite wrap fillings are hummus, quinoa, roasted cauliflower and onion sprouts all drizzled with a lemony tahini dressing. An eclectic mix, but very delicious and with a variety of textures to keep it interesting. This dressing is great for wraps, salads, even as a dip for crudité. Whip up a batch and get started on creating your perfect vegan collard green wrap.
Lemony Tahini Dressing
1/2 cup tahini paste
1/4 cup lemon juice
2 Tbsp maple syrup
3/4 tsp kosher salt
Blend everything together, thin with a little water if needed. Adjust seasoning to taste.