Swap out your usual flour or whole wheat wrap for something greener. Collard wraps, when prepared correctly, can be a satisfying and healthy alternative. Switching it up also keeps meals interesting, too.
If you’ve never had a collard wrap before, I think you’ll enjoy. The trick is to boil the leaf in water a bit first so that it takes away some of the bitterness. Without that, these greens are definitely one of the most bitter varieties.
These are perfect for a quick and healthy lunch. I hope you’ll give it a try!
White Bean & Tahini Salad Collard Wraps
- 1 can cannellini beans
- 1 tablespoon tahini
- 1 teaspoon yellow mustard
- 1/4 teaspoon onion powder
- pinch of salt
- pinch of pepper
- 1 tablespoon lemon juice
- 1 stalk celery
- 4 collard leaves
- 1 carrot
- 1 avocado
1. Fill up a large pot with water and bring to a boil (for the collard green leaves). By boiling the leaves for a couple minutes, they become less bitter and more pliable.
2. While waiting for water to boil, grab a large bowl and add drained and rinsed beans and mash up with a fork.
3. Add to beans: tahini, mustard, onion powder, salt, pepper, and lemon juice. Mash up and blend until combined.
4. Slice up your celery stalk and add to beans.
5. Once water is boiling, add your collard leaves and give a quick stir with tongs (or a fork… whatever you have).
6. Allow to sit in the boiling water for about 1-2 minutes. Take out with tongs and allow to dry on a cloth or paper towel.
7. Shred/shave your carrot and slice up avocado.
8. To a collard leaf, first add carrot, then avocado, then bean mash. (I do the bean mash last so it can help act as a glue to close the leaf!)
9. Roll up leaf like a wrap and plate up. Enjoy!
Also by Bianca: Summer White Bean Salad
Related: Vegan Spinach & Tofu Wraps
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Photos: Bianca Cimini