Wraps are a quick way to package a healthy assortment of fruits and veggies. For the gluten free, egg free, dairy free person, it’s difficult to find a wrap, tortilla, or outer shell that actually rolls without breaking. Enter the collard leaves! Amazingly nutritious and full of calcium, when collard leaves are deveined by removing the large rib down the center of the huge leaf, then lightly steamed for only 30 seconds, they become the most durable wrap around.
Last night I left my 9-year old in charge of dinner, and here is how she made the wraps:
Step 2: Lay your steamed collard green on a flat surface, then add your dressing of choice. We used hummus, but I highly recommend either of the two recipes listed below instead. It should be the consistency of a paste, so it doesn’t leak out.
Step 5: Start rolling the wrap closed from the filling side to the empty side. They should hold together well because the collard leaf wraps around several times, but you can also secure with a toothpick.
What really makes these amazing is choosing the right sauce. Here are my two favorites:
2 large roughly chopped carrots
1 tblsp freshly grated ginger
1 small shallot – chopped
1 tblsp of miso paste
1 tblsp chia seeds
1 tsp raw honey
1 tblsp organic rice vinegar
1 tblsp sesame oil
1/4 tsp Himalayan pink salt
Add the carrots, ginger, shallots, miso paste, chia seeds, honey, and rice vinegar in a food processor, and process until smooth. Add the sesame oil and salt, then stir to combine.
Creamy Cucumber-Tahini Dressing by Talya of The Ayurvedic Vegan Kitchen
1 cucumber, sliced in half lengthwise, seeded and chopped
1/4 cup tahini
1/4 cup olive oil
Juice of 1 lemon
1/2 tsp salt
1 clove garlic, minced
2 T red onion, minced
1 tsp ground coriander
Put all the ingredients in a blender or food processor. Process until smooth and creamy, stopping occasionally to scrape down the sides.