Collard wraps bursting with vibrant colour.
Are you bored with your regular sandwiches or wraps? Are you trying to mix up your standard sandwich routine? (Okay, I fully acknowledge my first sentences sound like the beginning of a bad infomercial where you can pay in 4 easy payments of 49.99$ 😉 )If so, it’s time to wave boredom goodbye/please keep reading.
Collard wraps are a great way to diversify your lunches and pack a major nutrition punch (a peaceful and health-inducing punch, that is)! Today, I will share with you how to go about the art of collard wrapping.
First off, I must start by saying I deem it is unfair how kale gets all the attention when collard greens are, too, very nutrient dense. Collard greens, which are actually a family member of cauliflower and brocoli, are powerful allies to your health. One mere cup (250 ml) of these greens provides you with your daily requirement for vitamins A and K and half your daily need for vitamin C and folate. They are also a source of choline which is great for supporting central nervous system activity (fire up those neurons! 🙂 ).
The nutrition profile of today’s recipe is further elevated by the presence of broccoli sprouts. Broccoli sprouts are 3-4 day old broccoli plants that greatly ressemble alfalfa sprouts. Research at John Hopkins University has shown that broccoli sprouts contain a compound named glucoraphanin which is converted to sulforaphane in the body, a compound which helps protect the body against cancer-causing chemicals. Germinating broccoli sprouts also produces myrosinase (which is also present in “adult” broccoli but tends to be destroyed when cooked), an anti-cancer enzyme. All in all, these fluffy sprouts can enhance the body’s natural defences against cancer. Broccoli sprouts can be added to any meal where you would typically add leafy greens such as sandwiches, wraps, burgers, salads, tacos, juices and smoothies. They add an interesting fresh and crisp touch.
On that healthy note, let’s get wrapping!
Leaves as big as elephant ears are best for this recipe.
Beet Hummus Collard Wraps
- 8 collard green leaves
- 1 avocado
- 2 sliced tomatoes
- 1/2 English cucumber
- 1 pint of broccoli sprouts
- Beet hummus (1 1/4 cup canned chickpeas, 1 small beet, 4-6 small carrots, juice from one lemon, 2 tbsp. tahini, 3 tbsp. olive oil)
- Place all ingredients for beet hummus in food processor and process away.
- Steam the collard leaves to make them more pliable and to render their taste a tad less bitter. Removing their stalks, as many collard wrap recipes call for, can create quite the collard wrap mess, as per my experience. I recommend trimming the thick backbone portion of the stem instead.
- Thoroughly dry leaves.
- For each wrap, use two leaves. Place the two leaves head to foot.
- Distribute vegetables and beet hummus evenly amongst the 4 wraps. Place contents in the center of the lettuce leaves.
- Fold sides in and roll tightly. “Wrap” as you would a tortilla.
- Taste test time!
Compact and portable goodness. Perfect for your kids’ lunches (and/or your own 😉 ) or for picnics.
Hopefully this recipe will inspire you to give collard wraps a try. It’s fun to get creative in the cocina and experiment with whatever vegetables/grain/legume combo you are craving. Plus, these are “simple dimple” once you get your first one right! 😉